Tender marinated and grilled pork accompanies our award-winning Mountain Selection Zinfandel.
4 garlic cloves, minced
4 plum tomatoes, coarsely grated on a box grater
1 medium onion, coarsely grated on a box grater
1 cup dry red wine
1/4 cup chopped cilantro, plus cilantro sprigs for garnish
1 tsp crushed red pepper
1 tsp dried oregano
1 tsp paprika
4 lbs trimmed boneless pork shoulder, cut into 2-inch thick pieces
Vegetable oil for brushing
Salt and freshly ground pepper
Grilled flatbread for serving
In a large bowl, combine well the first eight ingredients. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate 18-24 hours.
Bring a grill to moderate heat. Thread the pork onto 8 metal skewers (or well-soaked wooden skewers), leaving a small space between each piece. Brush the pork skewers with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until nicely browned and cooked through, about 30 minutes. Serve with cilantro sprigs and grilled flatbread.