The following recipe was used by Barbara Hom of Night Owl Catering ( or 579-7801) at our Passport events. You’ll love them just as much as the attendees did.

For 1 whole pork loin or 1 pork shoulder or butt.


  • 2 cups water
  • 1 cup pinot noir
  • 1 cup sugar
  • 1 cup salt
  • 5 tbs chopped garlic
  • 1 tbs cumin
  • 2 sticks cinnamon (or 1 tbs ground cinnamon)
  • 3 five star anise kernels
  • 3 chipotle peppers


  1. Mix above Ingredients: in deep pan.
  2. Place pork in pan and marinade for a least 3-5 days.
  3. Drain pork and set on rack and roast in 350 oven for 45 min-1 hour for pork loin.
  4. Roast butt or shoulder in 300 oven for 2 1/2 hours.
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