Materials
4 servings
2 onions
1/2 garlic
175 ml of red wine
125 ml of oil
2 tbsp corn cobs
2 g of thyme
2 g of pepper
2 kilo of cinnamon
1.5 pounds of pork shoulder
1 kg of salt
Implementation
From the evening I cut my meat into portions. I cut the onion into thin slices and I put all the ingredients half the amount from an evening to marinate all night in the refrigerator.
Then I warmed the oven to 200 degrees, and at the same time I took a hat and after I removed the meat from the marinade I smoked it with the rest of the oil in the kitchen eye.
When I started to take out the liquids I threw it and the rest of the stuff and put it in the oven.
It took me about 2 hours and something in the beginning with a closed lid and then I opened it because I like a little more crisp meat
I accompanied it with a salad but it suits the basmati and the groat