We will be CLOSED Tuesday 10/12/21, sorry for any inconvenience. FREE SHIPPING on orders $100 or more.

CALL: (678) 795-2002

Yields8 Servings
 1 cup VSOP Pinot Noir Aged Wine Vinegar, or our barrel aged red wine vinegar
 1 cup White Wine, any good quality dry white wine
 ½ cup VSOP Extra Virgin Olive Oil, your favorite single varietal
 12 cloves Garlic, minced
 ¼ cup Paprika, sweet, hot, or smoked depending on your preference
 2 tbsp Medium Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
 3 lbs Boneless Pork Shoulder, cut into 1 inch cubes, trimmed of excess fat
 2 whole Dried Whole Bay Leaf, tor
 1 tsp Red Pepper Flakes
 ¼ cup VSOP Extra Virgin Olive Oil, optional, for re-frying the pork
1

Place all of the ingredients into a blender or food processor. Process until well combined.

2

In a large sealable container or plastic bag place the pork, the prepared marinade, bay leaves, and red pepper flakes. Mix the pork with the marinade to coat evenly and refrigerate for 4 days.

3

Preheat the oven to 425 degrees Fahrenheit. Arrange the marinated pork cube in a single layer on a sheet pan. Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 1/2 hour so that all sides brown and caramelize. Lower the heat to 350 degrees Fahrenheit and cover the pan with foil and bake for an additional 30 minutes until the pork is fork tender.

4

Optional Step: with the remaining 1/4 cup of VSOP Extra Virgin Olive Oil, you can re-fry the pork. This results in a mind-boggling and absolutely spectacular crispy crust on the exterior of the pork that is akin to crisp bacon. However, the cracklings will have all the flavor of linguica sausage. To take it this extra step, add the drained, oven roasted pork to a pan with EVOO set over medium-high heat. Brown the pork in batches until crispy. Serve with crusty bread and/or mashed potatoes slathered with all the lovely pan juices. Enjoy!

Ingredients

 1 cup VSOP Pinot Noir Aged Wine Vinegar, or our barrel aged red wine vinegar
 1 cup White Wine, any good quality dry white wine
 ½ cup VSOP Extra Virgin Olive Oil, your favorite single varietal
 12 cloves Garlic, minced
 ¼ cup Paprika, sweet, hot, or smoked depending on your preference
 2 tbsp Medium Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
 3 lbs Boneless Pork Shoulder, cut into 1 inch cubes, trimmed of excess fat
 2 whole Dried Whole Bay Leaf, tor
 1 tsp Red Pepper Flakes
 ¼ cup VSOP Extra Virgin Olive Oil, optional, for re-frying the pork

Directions

1

Place all of the ingredients into a blender or food processor. Process until well combined.

2

In a large sealable container or plastic bag place the pork, the prepared marinade, bay leaves, and red pepper flakes. Mix the pork with the marinade to coat evenly and refrigerate for 4 days.

3

Preheat the oven to 425 degrees Fahrenheit. Arrange the marinated pork cube in a single layer on a sheet pan. Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 1/2 hour so that all sides brown and caramelize. Lower the heat to 350 degrees Fahrenheit and cover the pan with foil and bake for an additional 30 minutes until the pork is fork tender.

4

Optional Step: with the remaining 1/4 cup of VSOP Extra Virgin Olive Oil, you can re-fry the pork. This results in a mind-boggling and absolutely spectacular crispy crust on the exterior of the pork that is akin to crisp bacon. However, the cracklings will have all the flavor of linguica sausage. To take it this extra step, add the drained, oven roasted pork to a pan with EVOO set over medium-high heat. Brown the pork in batches until crispy. Serve with crusty bread and/or mashed potatoes slathered with all the lovely pan juices. Enjoy!

Carne De Vinha D’alhos