Pork Shoulder in a Clay Pot

"A pork clod cooked on a slow fire in a clay pot - meat with an aromatic sauce that practically melts in your mouth!"
Preparation20 min.
Cooking80 min.
Тotal100 min.
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  • pork clod - 2 lb (1 kg) boneless
  • bacon - 5.5 oz (150 g)
  • garlic - 1 head
  • red wine - 1 cup
  • flour - 3 tablespoons
  • salt
  • cumin
  • black pepper
  • salt
  • lemons - juice of 1 lemon
  • oil - 2/5 cup (100 ml)


Cut the pork into bite sized pieces and put it to fry in preheated oil until it changes color. Remove, deglaze the dish with 1 cup of wine and while stirring continuously, add the flour.

Once you get a smooth sauce, season it with salt and pepper to taste. Put the meat in a clay pot, add the cleaned whole garlic cloves and bacon, cut into medium pieces.

Add the cumin, a little salt and black pepper, pour in lemon juice and pour in the sauce with flour. Put the lid on and bake the clay pot in the oven for 1 hour. Remove the cover and bake until it gets a light tan.find similar recipes here

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