Pork baked in wine

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  • 1 boneless shoulder of pork
  • 1 kilo white wine
  • 1 sprig of rosemary
  • 6-8 cloves of garlic
  • 1 glass olive oil
  • Oregano, thyme
  • Salt
  • 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 180oC pouring the entire marinade at regular intervals.

Source: Prefecture of Chania