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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).
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Portuguese Pulled Pork (Caçoila) Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
6
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Portuguese Pulled Pork (Caçoila) Recipe

Portuguese Pulled Pork (Caçoila) Recipe

Posted in: Pork
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3 out of 5 with 124 ratings
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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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  • This site uses US measurements.

    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 and adjust  salt and pepper.
    Recipe Submited By: Julianna Gonyer Coran
    Adapted from na Gonyer Corana Recipe by: facebook.com/Fresh-Pond-Holy-Ghost-Society 
    Photo Credit: justapinch.com


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