Marinated pork shoulder and rosemary potatoes

Ingredients:

- 1.2 kg pork shoulder

- 2.5 kg potatoes

- 50 g dry red wine

- 4-5 cloves of garlic

- extra virgin olive oil

- salt

- freshly ground pepper.

Total cooking time: approx.. 90 minutes.

Serve: 4

Preparation:

1.Prepare the marinate: wash the meat and drain well through a sieve. Put the pork in a bowl. Season with salt, pepper, wine, olive oil, garlic (peeled and chopped). Mix well all the ingredients, cover the bowl with cling foil and let in a fridge.

2.Wash, peeled and cut the potatoes into a small pieces. In a saucepan with salty water boil the potatoes for about 5 minutes until they became a bit soft.

3.Preheat the oven at 160 degrees Celsius.  In a tray with baking paper put the meat with remain marinate. Cook in the oven for 45-50 minutes until the pork  became soft.

4.Transferred potatoes in a tray. Season with salt, pepper, rosemary and plenty of olive oil. Put the tray in the oven.

5.Serve the pork with potatoes and some shopped parsley on top.