Cacoila (Portuguese Stewed Pork)

• 3 -5 lbs pork butt
• 2 garlic cloves, minced
• 2 oranges (juice only)
• 1/2 teaspoon kosher salt, more to taste
• 1 teaspoon paprika
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon ground thyme or 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 1 pinch ground cinnamon or 1 pinch ground allspice
• 1 cup dry red wine
• 1/4 teaspoon hot pepper sauce (optional)

1. Preheat oven to 325 degrees F.
2. Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
3. In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
4. Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
5. You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water).
6. Once you can easily break the meat apart with a fork, it is done.

pork butt, garlic, oranges, kosher salt, paprika, fresh ground black pepper, ground cumin, ground thyme, bay leaf, ground cinnamon, red wine, hot pepper

Taken from www.food.com/recipe/cacoila-portuguese-stewed-pork-483232 (may not work)