1 whole pork crown roast
2 cups of wine
2 cloves of garlic, mashed
salt and black pepper to taste
2 tablespoons of thyme
1 whole pork crown roast
2 cups of wine
2 cloves of garlic, mashed
salt and black pepper to taste
2 tablespoons of thyme
Rub the meat with salt, black pepper, and mashed garlic
Sprinkle with thyme and drizzle with a little wine
Put it in the oven and add the remaining wine, always keeping the meat moist until cooked through
To prevent the tips of the bones from burning too much, wrap in aluminum foil or spear each one with a raw potato peel
To serve, cut between the bones
If desired, you can fill the center with farofa or another meat filling.
