So I was just goofing off with this recipe and it came out great, I was genuinely surprised! When I cook or bake I always take pictures but sometimes I don't write them down because I don't see them being good enough to put up here. Like the side of cous cous and vegetables on the dish. I need to seriously re do that and change the amounts I used. I thought the pork was gonna suck and the cous cous rock so I wrote down the cous cous recipe : / Figures... I still know what I put in and certain ammounts of items.
First put 2 crushed garlic cloves in a Gallon sized ziplock bag
Add salt and pepper to taste
3 bay leaves
and THIS much white wine (I used a dry white wine)
Yeah I'm a dweeb I eye ball it like that.
Zip the bag and squeeze and shake up.
Add your Apple juice so its this high now!
I used Sobon Estate Viognier, that's it in the picture for the label people out there ; )
Add the 2 pork shoulders and I put the bay leaves in the middle and sides of the bag so the two chops got maximum brine/marinade flavor out of them.
Sit it in a bowl in the fridge for 2+ hours (I let mine sit for 5 hours)
Then Pan sear with a little oil in the pan on both sides on high
Then bake in pre heated oven at 400 F degrees for 17 minutes
Now they look good and are perfectly cooked through. They look almost grilled!
And then plate them
Served it with half a steamed sweet potato (wrap it in soaking wet paper towel then do a serious syran wrap wrapping ((about 10 times around)) Microwave for 4 minutes then rollover and gently squeeze with a towel to see if its cooked to your liking. If not nuke it about 2-5 minuted longer. You need to be careful when unwrapping you can get burns from the steam I usually just pinch with a towel at one end of syran wrap and shake until its unrolled then rip the paper towel off with the towel too.), and cous cous