Ingredients with Measurements:
- 2 lbs. boneless pork shoulder, cut into 1-inch cubes
- 1 cup white wine vinegar
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup olive oil
- 1 head of garlic, minced
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground black pepper
- 1 bay leaf
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a mixing bowl, combine white wine vinegar, water, soy sauce, brown sugar, olive oil, minced garlic, ground cinnamon, ground allspice, and ground black pepper. Whisk until well combined.
2. Place the pork cubes in the slow cooker and pour the marinade over it. Add the bay leaf and stir to coat the pork evenly.
3. Cover the slow cooker and cook on low heat for 6-8 hours or until the pork is tender and fully cooked.
4. Once done, remove the bay leaf and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours
5. Temperature:
- Low heat setting on the slow cooker
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 18g
- Protein: 35g
Substitutions for ingredients:
- Pork can be substituted with beef or chicken.
- White wine vinegar can be substituted with apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced onions and bell peppers for a more colorful and flavorful dish.
- Use red wine vinegar instead of white wine vinegar for a richer flavor.
- Add a can of diced tomatoes for a more saucy dish.
Tips and tricks:
- For a deeper flavor, marinate the pork overnight before cooking.
- Serve with rice or mashed potatoes to soak up the flavorful sauce.
- Garnish with chopped parsley or cilantro for a fresh touch.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a deep bowl with a ladle for easy serving.
- Garnish with a sprinkle of paprika for a pop of color.
Garnishes:
- Chopped parsley or cilantro
- Paprika
Pairings:
- Rice
- Mashed potatoes
- Steamed vegetables
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Garlic bread
Troubleshooting advice:
- If the pork is tough, cook for an additional hour or until tender.
Food safety advice:
- Make sure the pork is fully cooked before serving.
Food history:
- Carne de Vinha d'Alhos is a traditional Portuguese dish that originated in the Azores islands.
Flavor profiles:
- Tangy, sweet, savory, and slightly spicy.
Serving suggestions:
- Serve with a glass of red wine for a complete dining experience.
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Region: Portuguese