Portuguese Classics (Season 5, Episode 4)

red wine

🥗Healthier: white wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and more affordable.

bay leaves

🥗Healthier: oregano

💰Cheaper: dried basil

Oregano offers a similar aromatic flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

Marinate pork in red wine, garlic, bay leaves, and spices for at least 2 hours.

Heat olive oil in a large pot over medium heat until shimmering.

Remove pork from marinade, reserving marinade, and sear in the pot until browned on all sides, about 5-7 minutes.

Remove pork and set aside; add onions to the pot and sauté until translucent, about 4-5 minutes.

Stir in paprika, black pepper, and salt, cooking for 1 minute until fragrant.

Return pork to the pot and pour in the reserved marinade and vinegar.

Add parsley, thyme, cinnamon, cloves, and nutmeg; stir to combine.

Bring to a simmer, cover, and reduce heat to low; cook for 1.5-2 hours until pork is tender.

Check occasionally, adding water if necessary to prevent sticking.

Once cooked, remove pork and let rest for 10 minutes before slicing.

Serve with the pan sauce and garnish with lemon.