Pork Shank

Name: Pork Shank
Yield: 30
Ingredients: 4 cups of dry white wine; 3 large onions, cut into pieces; 6 cloves of garlic; 2 tablespoons of ground cumin; 4 tablespoons of salt; 2 tablespoons of black pepper; 1 tablespoon of cinnamon; 1/2 cup of olive oil; 1 cup of vinegar; 1 cup of water; 1 pork shank weighing 6 kg

1
4 cups of dry white wine
2
3 large onions, cut into pieces
3
6 cloves of garlic
4
2 tablespoons of ground cumin
5
4 tablespoons of salt
6
2 tablespoons of black pepper
7
1 tablespoon of cinnamon
8
1/2 cup of olive oil
9
1 cup of vinegar
10
1 cup of water
11
1 pork shank weighing 6 kg

Ingredients

1
4 cups of dry white wine
2
3 large onions, cut into pieces
3
6 cloves of garlic
4
2 tablespoons of ground cumin
5
4 tablespoons of salt
6
2 tablespoons of black pepper
7
1 tablespoon of cinnamon
8
1/2 cup of olive oil
9
1 cup of vinegar
10
1 cup of water
11
1 pork shank weighing 6 kg

Directions

1
In a blender, blend together 2 cups of wine, the onion, and garlic
2
Combine all remaining ingredients in a large bowl
3
Clean the pork shank, pierce it well, and spread the seasoning on top
4
Let it sit for one day to allow the seasoning to penetrate deeply
5
Arrange the pork shank in a large roasting pan and place it in the hot oven (200°C) with aluminum foil cover for 3 hours
6
After that, remove the foil and continue roasting for another 1 hour and 30 minutes to 2 hours, basting every now and then until the meat is golden brown and when pierced with a fork, does not release any liquid
7
Let it rest for 30 minutes.