Optional Spicy Dipping Sauce

Take remaining marinade and run through a strainer to get most all spices out. Then put into a non-stick skillet. Add about 1 to 1.5 teaspoons of dried mint (crushed), 1 teaspoon Worcestershire sauce, 1 teaspoon S’RIRACHA chili sauce (or a pinch of crushed hot red peppers) NO SALT add as much fresh ground black pepper as you like.

In ¾ cup of cold water, add 2 to 3 tablespoons of corn starch, Wisk.

Heat skillet up until the marinade starts to boil, the add cornstarch mixture slowly until the sauce is you your preference of thickness

Vinny’s PORTUGUESE PORK CHOPS

Also known as Porco de Vinha de Alhos -
Rub Boneless pork loin roast well with ground cumin (crush seeds in a mortar and pestle for best flavor).
Place Roast into a glass, ceramic or stainless steel ovenproof container.

Combine:
1/4 cup white sugar
1 pint cider vinegar
two tablespoons salt.
To this mixture,
add:
1/2 cup (4 ounces) whole mixed pickling spices
one quart wine vinegar enough to cover roast
Peel, smash and mince: 4 cloves garlic.

Add to marinade. Cover tightly and place in refrigerator to marinate for 2 days. Turn pork Roast to coat evenly each day.
Bake in a preheated 350°F oven for 40-45 minutes or until 155 to 160 Degrees.
BBQ for 20 to 35 minutes off direct heat. Watch for flame-ups