Cacoila Portuguese Stewed Pork
Savor the rich, bold flavors of Cacoila Portuguese Stewed Pork, a traditional dish that transforms humble pork shoulder into a mouthwatering masterpiece. Marinated overnight in a tantalizing blend of white wine, apple cider vinegar, sweet paprika, garlic, and bay leaves, this slow-simmered dish boasts layers of smoky warmth and tangy depth. The pork becomes irresistibly tender after hours of gentle cooking, perfect for shredding and soaking up the aromatic sauce. Serve this authentic Portuguese comfort food on crusty rolls for hearty sandwiches or over fluffy white rice for a satisfying meal. Perfect for gatherings or family dinners, this dish is a celebration of comforting, time-honored flavors.
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Recipe Information
Ingredients
- 2 lbs Boneless pork shoulder
- 6 Garlic cloves
- 1 White onion
- 1 tbsp Sweet paprika
- 1 tsp Ground cumin
- 1 tsp Crushed red pepper flakes
- 2 Bay leaves
- 1 cup White wine
- 0.25 cup Apple cider vinegar
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Freshly ground black pepper
- 1 cup Water
Instructions
Cut the pork shoulder into 2-3 inch chunks, trimming excess fat if necessary.
Mince the garlic and dice the onion finely.
In a large bowl, combine the pork, garlic, onion, paprika, cumin, red pepper flakes, bay leaves, white wine, apple cider vinegar, salt, and black pepper. Toss well to coat the pork evenly in the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
When ready to cook, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Remove the pork from the marinade, reserving the marinade. Sear the pork pieces in batches, browning each side for 2-3 minutes. Transfer the browned pork to a plate.
Once all the pork is browned, return it to the pot, along with the reserved marinade, including the bay leaves. Add 1 cup of water to ensure there is enough liquid for simmering.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 3 1/2 to 4 hours, stirring occasionally, until the pork is tender and easily falls apart with a fork.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the cacoila hot on crusty bread rolls for sandwiches or over white rice with a drizzle of the sauce.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 4.8 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
