Recipe courtesy of Doris Spacer
Doris Spacer's Portuguese Pork Roast
Total:
26 hr 50 min
Active:
1 hr
Yield:
10 servings
Level:
Intermediate
Total:
26 hr 50 min
Active:
1 hr
Yield:
10 servings
Level:
Intermediate

Ingredients

  • 5 to 7 pounds fresh pork shoulder or pork roast
  • 1 small potato, washed 
  • Kosher salt 
  • 20 peppercorns 
  • 10 cloves garlic, chopped 
  • 4 to 6 whole bay leaves, broken in half 
  • 1 tablespoon ground cumin 
  • 1 cup balsamic vinegar 
  • 1 cup red wine 
  • 1 to 2 pounds carrots, peeled 
  • 3 to 5 pounds whole potatoes, peeled 

Directions

Place the roast in a large roasting pan. Pour in cold water until the meat is totally under water, and then remove the meat to make the brine.

Place the potato into the pan of water and slowly add kosher salt as you constantly stir. Once the potato starts to rise off the bottom of the pan, you have enough salt. Remove the potato. Then add the peppercorns, garlic, bay leaves, cumin, vinegar and wine and stir. Return the meat to the pan with the skin side up. Marinate in the refrigerator for 24 hours or up to 3 to 4 weeks.

Preheat the oven to 350 degrees F.

Remove the pork from the brine and place in a 6-inch-high roasting pan. Strain the brine and set aside. Add the carrots and potatoes to the pan. Pour 2 to 3 cups brine over the meat and cover the pan with aluminum foil. Roast for 2 hours, basting every 30 minutes.

When the skin starts to separate from the pork, turn the oven to 450 degrees F and roast until the skin is crispy, another 30 minutes.

Pull the pork from the oven and let rest for 15 minutes. Slice and serve with the carrots, potatoes and crispy skin.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Doris Spacer's Portuguese Green Beans

Doris Spacer's Filos (Portuguese Doughnuts)

Recipe courtesy of Mo Rocca

Portuguese Roasted Chicken

Recipe courtesy of Romados

Ham, Roasted Pork, and Swiss Cheese Sandwich on Sweet Bread: Medianoche

Recipe courtesy of Alex Garcia

Roasted Eggplant Stuffed with a Portuguese Rice Dressing

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here