Wine and Garlic Pork (Portuguese Vina Dosh)

Ingredients

• 1.5 cups red wine vinegar
• 0.75 cups red wine
• 7 cloves garlic , crushed
• 2 tablespoons ground black pepper
• 2 teaspoons salt
• 8 whole cloves , or to taste
• 3 bays leaves
• 0.5 teaspoons dried thyme
• 1 boneless pork shoulder , 3 pound
• 2 tablespoons vegetable oil

Instructions

1. 1

   Whisk red wine vinegar, red wine, garlic, black pepper, salt, cloves, bay leaves, and thyme together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   Remove pork from marinade and shake off excess, Reserve 1/2 cup marinade; discard remaining marinade. Put pork and reserved 1/2 cup marinade in a baking dish.

4. 4

   Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.

5. 5

   Heat vegetable oil in a large skillet over medium-low heat. Add pork to the skillet in batches; cook and stir until completely browned and no longer pink in centers, 10 to 15 minutes. Repeat with remaining pork.