Cuban-style Carne de Vinha d'Alhos

Ingredients

In this Cuban adaptation of Carne de Vinha d'Alhos, we incorporate the vibrant flavors of Cuban cuisine. The original Portuguese dish is typically marinated in red wine and vinegar, while the Cuban version uses a blend of spices like cumin, oregano, and garlic. The slow-cooking method remains the same, resulting in tender and succulent pork. By infusing the dish with Cuban spices, we create a unique fusion of flavors that pays homage to both culinary traditions. We alse have the original recipe for Carne de vinha d'alhos, so you can check it out.

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 bay leaves 2 bay leaves
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the orange juice, lime juice, white vinegar, minced garlic, cumin, oregano, salt, and black pepper.
2. 2.
   Add the pork chunks to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Remove the pork from the marinade, reserving the marinade for later use.
4. 4.
   Sear the pork chunks in the hot oil until browned on all sides, working in batches if necessary. Remove the pork from the pot and set aside.
5. 5.
   Pour the reserved marinade into the pot and bring it to a boil. Add the seared pork back to the pot along with the bay leaves.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the pork is tender and easily shreds with a fork.
7. 7.
   Remove the bay leaves before serving. Serve the Cuban-style Carne de Vinha d'Alhos with rice and beans for a complete meal.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness.
• Orange juice — Use freshly squeezed orange juice for a bright and citrusy flavor.
• Lime juice — Freshly squeezed lime juice adds a tangy kick to the marinade.
• White vinegar — Opt for a mild white vinegar to balance the flavors without overpowering the dish.
• Garlic — Mince the garlic finely to ensure it evenly distributes its flavor throughout the marinade.

Tips & Tricks

• For an extra layer of flavor, add a splash of rum to the marinade.
• If you prefer a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño to the marinade.
• To achieve a crispy exterior, sear the pork chunks on high heat before simmering.
• For a shortcut, you can use a slow cooker instead of a pot for the simmering step.
• Leftovers can be used to make delicious Cuban-style sandwiches.

Serving advice

Serve the Cuban-style Carne de Vinha d'Alhos with a side of white rice and black beans. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.

Presentation advice

Arrange the tender pork chunks on a platter, drizzling some of the cooking juices over the top. Sprinkle with chopped fresh parsley or cilantro for a pop of color. Serve with the rice and beans on the side for an authentic Cuban presentation.