One of my favourite dishes to make is Caçoila, a traditional Portuguese pulled pork that’s packed with flavour and a bit of history. This dish dates back to the Azorean Islands, where it was originally made using wild boar. It’s a hearty and aromatic meal, perfect for family gatherings. Here’s how to make it:
**Ingredients:**
– 4 lbs pork , cut into cubes
– 1 tbsp sweet smoked paprika
– 1 tsp allspice
– 1/2 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp clove
– 1 tsp kosher salt
– 2 tsp salt (divided)
– 1 tsp black pepper
– 2 bay leaves
– 5 cloves garlic, minced
– 1 1/4 tsp garlic powder
– 1/8 tsp cayenne pepper
– 1/2 tsp red pepper flakes
– 1/2 tsp thyme or oregano
– 1/2 tsp cumin
– 1 cup white wine (e.g., Casal Garcia Vinho Verde)
– Juice of 2 lemon
– 1/4 cup olive oil
– 2 tbsp red wine vinegar
– 1/2 cup orange juice
– 1 onion cut into cubes
– popsic
**Steps:**
1. **Marinate:** Combine all the spices, wines, citrus juices, vinegar, olive oil, and minced garlic in a large bowl. Add the pork, making sure it’s well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
2. **Cook:** Preheat your oven to 300°F (or lower temperature and cook for longer). Transfer the pork and marinade to a large, oven-safe pot. Cover and cook in the oven for 3-4 hours or longer until the pork is tender and easily shredded. I like to finish it off on the stove top allowing to shred easily.
3. **Shred and Serve:** Remove the pork from the oven and shred it using two forks. Serve the pulled pork on popsic and topped with Piri Piri sauce and mustard, and enjoy a taste of traditional Portuguese cuisine!
Feel free to adjust the ingredients or steps to match your cooking style!
