Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
11 Hours 30 Mins
Yield
Serves 6 to 8

When Sunset reader Rachelle Maciels' mother came to the United States from Portugal's Azores islands, she brought her own mother's recipe for torresmos, pork marinated with vinegar and fiery Scotch bonnet chiles. Both women fried the meat in lard. Rachelle's mom ditched the chiles, and now Rachelle, who lives in Huntington Beach, CA, bakes the meat carnitas-style instead of frying it. Any leftover meat is excellent in sandwich rolls the next day.

How to Make It

Step 1

Make pork: Cut into 1 1/2-in. chunks, trimming large pieces of fat (leave some, or pork will be dry). Put meat in a 1-gal. resealable plastic bag; set in a deep bowl. Mix remaining pork ingredients and 2 cups water. Pour into bag; seal. Chill overnight.

Step 2

Preheat oven to 350°. Pour meat and marinade into a strainer set over a bowl. Spread meat in a roasting pan and add 1 cup marinade (discard the rest). Seal pan with foil. Bake 1 hour. Uncover (it will be juicy). Bake 1 hour more, turning meat twice. Spoon out all but about 1/2 cup liquid. Bake, turning meat twice, until browned and crisp at edges, 30 more minutes. Meanwhile, start potatoes.

Step 3

Make potatoes: Simmer them in a large covered saucepan with 1 tsp. salt and water to cover until tender, 15 minutes. Drain, return to pan, and cook over low heat until dry, stirring gently a couple of times, 1 to 2 minutes. Combine remaining 1/2 tsp. salt and other potato ingredients in a large bowl. Stir in potatoes.

Step 4

Arrange meat and potatoes in a shallow serving bowl. Scatter more cilantro on top. Season with salt to taste.

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Ratings & Reviews

Uccella's Review

revdramaqueen
June 09, 2013
The potatoes were great, pork was quite tasty

GoodStuff333's Review

GoodStuff333
October 24, 2012
A nice alternative to my regular slow cooker butt roast, quite tasty. Be very careful not to dry out your meat, towards the end, when trying to brown the ends. I recommend not preparing potatoes this way as the texture can easily become soggy. I prefer to roast them.

revdramaqueen's Review

Uccella
May 10, 2011
This was some of the best pork we've had in years! Although this is not a weeknight dish, it's not really difficult to prepare. It just requires a lot of marinating and roasting time. You can easily make the pork without the potatoes, too. I'm planning to use the leftovers in tacos.