Ingredients
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1 ½ cups red wine vinegar
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¾ cup red wine
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7 cloves garlic, crushed
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3 bay leaves
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8 whole cloves, or to taste
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2 tablespoons ground black pepper
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2 teaspoons salt
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½ teaspoon dried thyme
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1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
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2 tablespoons vegetable oil
Directions
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Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
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Preheat oven to 350 degrees F (175 degrees C).
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Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
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Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
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Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
| 291 | Calories |
| 20g | Fat |
| 6g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 6g | 32% |
| Cholesterol 67mg | 22% |
| Sodium 637mg | 28% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 18g | 36% |
| Vitamin C 2mg | 2% |
| Calcium 40mg | 3% |
| Iron 2mg | 10% |
| Potassium 353mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
