Slow Simmered Portuguese Cacoila

Ingredients:

2 pounds pork shoulder, cut into chunks

1 tablespoon paprika

1 teaspoon crushed red pepper flakes

1 teaspoon ground allspice

1 teaspoon salt

1/2 teaspoon black pepper

6 cloves garlic, minced

2 bay leaves

1/2 cup white wine

1/4 cup red wine vinegar

1/2 cup water

1 tablespoon tomato paste

1 tablespoon olive oil

Directions:

In a large bowl, combine paprika, red pepper flakes, allspice, salt, pepper, garlic, bay leaves, white wine, red wine vinegar, water, and tomato paste.

Add the pork pieces and mix thoroughly to coat. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavor.

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the marinated pork along with all the marinade into the pot.

Bring the mixture to a gentle boil, then reduce heat to low.

Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and infused with flavor.

Remove the lid and continue cooking for an additional 10–15 minutes to slightly reduce and thicken the sauce.

Remove bay leaves and adjust seasoning if needed.

Serve hot, traditionally in crusty rolls or with rice or potatoes.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: 520 kcal | Servings: 6 servings