• 311calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B9
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large picnic pork shoulder, cut into 2-inch chunks

  2. white wine , 1 part

  3. cider vinegar , 2 parts

  4. 1/2 cup salt

  5. 6 garlic cloves , peeled and crushed

  6. 1/2 teaspoon dried marjoram

  7. 7 whole red chilies , torn apart (cayenne)

  8. 1 -2 loaf French bread, sliced 1-inch thick

Instructions Jump to Ingredients ↑

  1. With a sharp knife, debone and remove all of the rind from the meat, 2 leaving the white fat, and discarding the rind. Cut into chunks.

  2. Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.

  3. Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning.

  4. Transfer the meat to a platter.

  5. Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.

  6. Arrange the bread on a serving platter, top with the meat.

  7. Serve hot.

  8. Can be re-heated in a frying pan for breakfast!


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