Pork Shoulder in a Clay Pot

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Pork Shoulder in a Clay Pot
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14/04/2014
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Preparation20 min.
Cooking80 min.
Тotal100 min.
Servings5
"A pork clod cooked on a slow fire in a clay pot - meat with an aromatic sauce that practically melts in your mouth!"

Ingredients

  • 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)
measures

How to cook

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.

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