Torresmos Marinated Pork Recipes

Steps:

• Preheat oven to 375°F.
• Place the peppers and salt into a food processor and mince.
• Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
• Add the pork pieces to the marinade, making sure the pork is coated well.
• Cover with plastic wrap and place in the refrigerator for 24 hours.
• After 24 hours remove pork, and discard the marinade.
• Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
• Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
• Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
• I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.

Steps:

• Place the meat in a non-reactive glass or ceramic or stainless steel bowl and season the meat with the peppers, paprika, garlic, bay leaf and salt and pepper.
• Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
• About 1/2 hour before starting to cook, drain the marinade from the meat.
• Preheat oven to 350 degrees F.
• Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
• Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
• The meat should be fork tender.

Steps:

• Prepare the pork and the ribs (if using) and place in a container.with a lid.
• Combine all of the remaining ingredients, except for the lard, and pour over the pork. Coat all of the meat then cover with a lid and refrigerate for 24 hours, turning the several times. .
• Bring the meat to room temperate 30 minutes before cooking. Drain the meat discarding the marinade.
• Preheat the oven to 350°F Melt the lard in the roasting pan then add all of the meat, potatoes and peppers, tossing to coat with the lard. Cook with the lid on until the meat and potatoes are tender, turning several times. Cooking time varies depending on the thickness of the meat and the oven. Adjust the time as needed.
• Taste for salt and pepper and adjust the seasonings accordingly.

Steps:

• Cut the pork into 2 inch cubes and separate the ribs, then place in a large container with a lid. Combine all of the remaining ingredients (except the lard) and pour over the pork, turning to coat.
• Let the meat marinade for between 24 & 48 hours in the refrigerator, turning several times.
• When ready to cook, remove the meat from the fridge at least 30 minutes before using.
• Preheat the oven to 350°F Melt the lard in the roasting pan.
• Remove the pork from the marinade and discard the marinade.
• Add the pork and red peppers to the melted lard and cook covered until the pork is cooked, turning occasionally.

Steps:

• 1. Place the meat in a non-reactive glass or ceramic or stainless steel bowl and season the meat with the peppers, paprika, garlic, bay leaf and salt and pepper.
• 2. Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
• 3. About 1/2 hour before starting to cook, drain the marinade from the meat.
• 4. Preheat oven to 350 degrees F.
• 5. Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
• 6. Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
• 7. The meat should be fork tender.