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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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There is nothing like a Portuguese bun (papo-seco) or a roll piled high with with tender, juicy and tasty Portuguese pulled pork (Caçoila).
Info
Portuguese Pulled Pork (Caçoila) Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
6

There is nothing like a Portuguese bun (papo-seco) or a roll piled high with with tender, juicy and tasty Portuguese pulled pork (Caçoila).

Portuguese Pulled Pork (Caçoila) Recipe

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Posted in: Pork
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Ingredients

2 lbs of pork butt meat, cut in good size pieces 2 or 3 bay leaves Juice of 3 oranges 1 teaspoon of paprika 1/4 teaspoon of Portuguese allspice 1 teaspoon of ground red pepper sauce 1 tablespoon of lard (optional) 2 cloves of garlic Red wine (to taste)

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Directions

  1. Rinse the pork meat and place in a bowl.
  2. Add the orange juice, garlic, and spices.
  3. Mix, cover and let it marinate overnight in the fridge.
  4. Place the meat and marinade in a pan and cook over medium heat, adding warm red wine as needed.
  5. Cook until meat is tender and falls apart (about 3 hours).
  6. There should be no remaining liquid at the bottom of the pan at the end of the cooking process.
  7. Check seasoning and serve.
Recipe Submited By: Julianna Gonyer Coran
Adapted from a Recipe by: facebook.com/Fresh-Pond-Holy-Ghost-Society 
Photo Credit: justapinch.com
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