Portuguese Caçoila (Slow-Cooked Spiced Pork)

Caçoila is a popular dish from Portugal. People especially love it in the Azores. This tasty stew uses slow-cooked pork that’s marinated in a zesty, spiced mix. It’s usually made in a clay pot and served with crusty bread or rice.

The unique flavor comes from a mix of wine, vinegar, and spices that make the meat super tender and delicious.

This dish is perfect for gatherings, showing off classic Portuguese comfort food.

Ingredients:

• 3 pounds pork shoulder, cut into 2-inch pieces
• 4 cloves garlic, minced
• 1 large onion, sliced
• 1 cup red wine (preferably Portuguese)
• 1 cup white vinegar
• 2 tablespoons paprika
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 2 bay leaves
• 1 tablespoon crushed red pepper (optional)
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Crusty bread or steamed rice, for serving

Instructions:

1. In a big bowl, mix red wine, white vinegar, paprika, cinnamon, allspice, garlic, and bay leaves.
2. Add the pork pieces and make sure they are covered.
3. Cover the bowl and let it sit in the fridge for at least 12 hours, or overnight if you can.
4. Take the pork out of the marinade and save the liquid.
5. Dry the meat with paper towels and sprinkle it with salt and pepper.
6. Heat olive oil in a heavy pot over medium heat.
7. Cook the pork in batches until it’s brown all over. Set it aside.
8. In the same pot, cook the onions until they soften, about 5 minutes.
9. Stir in the tomato paste and let it cook for 1-2 minutes.
10. Add the pork back into the pot and pour in the saved marinade.
11. Bring everything to a gentle boil, then lower the heat.
12. Cover and let it cook for 2-3 hours, stirring now and then.
13. Taste and adjust the seasoning if needed.
14. Top with fresh parsley.
15. Enjoy caçoila hot with crusty bread to soak up the sauce or with steamed rice.