A Perry Family Recipe

Grandmother Rose’s Version

Portuguese Marinated Pork Vinho d’ alhos

Portuguese Marinated Pork Vinho d' alhos










Strong smells of garlic, wine and pickling spices 
when roasting this pork dish took me back in time.

As my brother and I climbed into his 55 Chevy we were both complaining that we had to go to grandma’s for dinner. Again! After all, it was a school night. 

Grandma’s house was hot from the kitchen stove. The swamp cooler was working overtime with little result. The smell of roasting pickled pork permeated the entire house. My grandmother greeted us with hugs, and I don’t know about Danny, but I ducked to avoid a kiss that was about to be planted right on my mouth.

There was lots of food, the ‘thinga thosh’ as my brother and I called it incorrectly, salad, baked beans, rolls and dessert from Copley’s Bakery, either eclairs or banana sponge cake.

Why had we been complaining?

Enjoy my Grandmother’s recipe for Portuguese Marinated Pork Vinho d’alhos. She would be happy to have you at her table!


Marinate a pork shoulder, pork chops or spareribs for 2-4 days in the this marinade.

2 Cups red wine vinegar
1 Cup dry red wine
2 Cups of water
6 Cloves of garlic, crushed
2 Tablespoons of pickling spice (place in a tea strainer or spice bag, then add to marinade)
1 Teaspoon salt
1 Teaspoon pepper
1/2 Teaspoon cumin
1/2 Teaspoon all spice
1/2 Teaspoon cinnamon

Mix these ingredients. Place in a glass dish large enough for the meat. Add meat that has been trimmed of excess fat. This fat removal is a must with a pork shoulder. Cover tightly and refrigerate. If the meat is not fully submerged turn the meat every 8 eight hours.

Note spice bag in upper left corner.


Meat removed from marinade in preparation for cooking. Drain well. Save one cup of the marinade.


Here the meat has been oiled with olive oil and salted and peppered. Place the meat, fatty side up, in a roasting pan and add the cup of reserved marinade. Ready for the preheated oven at 425 degrees F for 20 minutes and then 325 degrees F for approximately four hours for this 4 pound pork shoulder. For accurate doneness check meat with a meat thermometer. Spareribs and pork chops will cook much faster.

Here is the roast, crusty, tender and moist.






Perry Family 1926

Grandmother Rose, back row and far left
Dad, very front



  1. Rose Perry, Cole
    Posted January 17, 2015 at 1:11 pm | Permalink

    Dear Anita, I’ve been scolling thru your recipes, reading your words and feel like I’m right beside you as you visit My special Aunt Rose, your grandmother. You describe her so well right down to her beso’s. Your blog is so much more than the recipes!!!! Your photographer is great. Everything looks wonderful !!!!! Hi to Danny Lee.

    • Posted January 17, 2015 at 3:11 pm | Permalink

      Thank you so much Rose. I deeply miss my grandmother. When I cook I feel I share with her.

  2. Rose Perry, Cole
    Posted January 17, 2015 at 1:12 pm | Permalink

    Ps. who has the family picture?

  3. Rita
    Posted February 18, 2017 at 2:06 am | Permalink

    Hi i hv never hd grand mother. Wen i was born they were all dead. But i like to read about other grandmothers.
    thanks For recepi, i will do it.

    • Posted February 18, 2017 at 2:22 pm | Permalink

      Thank you for commenting and hope you enjoy! My grandmother was a very special woman and I was very fortunate.

Leave a Reply

Your email address will not be published. Required fields are marked *