Meat Dishes


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 180oC pouring the entire marinade at regular intervals.