Braised Pork Rump with Wine

Name: Braised Pork Rump with Wine
Yield: 8
Ingredients: 1 pork rump of approximately 4 kg; 6 cloves garlic; 1 large onion; 1 cup white wine vinegar; 1 teaspoon black pepper; 1/2 teaspoon paprika; 2 tablespoons salt; 1/2 cup olive oil; 1 cup dry white wine; Lime juice from 3 limes

1
1 pork rump of approximately 4 kg
2
6 cloves garlic
3
1 large onion
4
1 cup white wine vinegar
5
1 teaspoon black pepper
6
1/2 teaspoon paprika
7
2 tablespoons salt
8
1/2 cup olive oil
9
1 cup dry white wine
10
Lime juice from 3 limes

Ingredients

1
1 pork rump of approximately 4 kg
2
6 cloves garlic
3
1 large onion
4
1 cup white wine vinegar
5
1 teaspoon black pepper
6
1/2 teaspoon paprika
7
2 tablespoons salt
8
1/2 cup olive oil
9
1 cup dry white wine
10
Lime juice from 3 limes

Directions

1
Blend in a blender the garlic, onion, red wine vinegar, peppercorns, and salt
2
Add the olive oil, white wine, and lime juice
3
Make holes in the pork rump and place it in a large bowl
4
Douse with the marinade and let it rest in the refrigerator for 12 hours
5
Halfway through, flip the pork rump over
6
Transfer the pork to a roasting pan, douse with the marinade, and cover with aluminum foil
7
Roast in a low oven for approximately 4 hours
8
Baste occasionally with the roasting pan juices
9
Pierce the meat with a fork and check if it's tender
10
If so, remove the foil and increase the oven temperature to let the meat brown slightly; otherwise, roast for a bit longer.