O SEGREDO dos ROJÕES do BAIXO VOUGA: A RECEITA CENTENÁRIA

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more economical.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol, chicken broth is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, vegetable oil is less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, cayenne is a budget-friendly spice.

Cut the fat from the pork to render lard.

Use the lard to fry the meat over an open flame.

Ensure the meat is well-marbled for better flavor during cooking.

Cook the pork for about 3 hours, stirring constantly to prevent sticking and burning.

Monitor the temperature to keep a steady flame while cooking.

As the fat renders, the meat will shrink, so keep stirring to ensure even cooking.

Check for doneness to avoid overcooking or burning the meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens