2 lbs of pork butt meat, cut in good size pieces 2 or 3 bay leaves Juice of 3 oranges 1 teaspoon of paprika 1/4 teaspoon of Portuguese allspice 1 teaspoon of hot red pepper sauce (pimenta moida)1 tablespoon of lard (optional) 2 cloves of garlic Red wine (to taste)
Preparation
Rinse the pork meat and place in a bowl.
Add the orange juice, garlic, spices and lard.
Mix, cover and let it marinate overnight in the fridge.
Place the meat and marinade in a pan and cook over medium heat, adding warm red wine as needed.
Cook until meat is tender and falls apart (about 3 hours).
There should be no remaining liquid at the bottom of the pan at the end of the cooking process.