Rojão Barbecue Stick I Churrasqueadas

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs offer lower fat content while pork belly provides a more affordable option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often more budget-friendly.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, and vinegar is a cost-effective substitute.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in cost, while frozen herbs maintain flavor.

Preheat oven to 180°C (350°F).

Marinate pork shoulder with garlic, lime juice, cumin, paprika, black pepper, and salt for at least 1 hour.

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

Sear the marinated pork on all sides until browned, about 5-7 minutes per side.

Remove the pork from the pan and set aside.

In the same pan, sauté onions and carrots until softened, about 3-4 minutes.

Add potatoes and bell peppers, cooking for another 5 minutes.

Return the pork to the pan, nestling it among the vegetables.

Pour white wine over the pork and add bay leaves.

Cover the pan with foil and roast in the oven for 2-3 hours, until the pork is tender.

Remove the foil and increase the heat to 220°C (425°F) for the last 30 minutes to crisp the skin.

Let the pork rest for 10-15 minutes before slicing.

Serve with the roasted vegetables and pan juices.

Cooking Techniques

Spice Level: