Pork baked in wine

Pork baked in wine


1 boneless shoulder of pork

1 kilo white wine

1 sprig of rosemary

6-8 cloves of garlic

1 glass olive oil

Oregano, thyme


Ground pepper and whole black pepper



Marinate the shoulder for one day in a marinade of wine, rosemary, whole pepper, oregano, thyme and garlic. Arrange the meat on a baking pan. Cut slits with a knife and stuff each one of them with a piece of garlic. Sprinkle with salt and pepper pour over some marinade and olive oil. Bake in the oven for about 2 hours at 180 degrees, pouring the entire marinade at regular intervals.