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Portuguese Pantry

Blade Meat - Portuguese Style Marinated Pork

Blade Meat - Portuguese Style Marinated Pork

Regular price $6.00 USD
Regular price Sale price $6.00 USD
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Blade meat is a staple of Portuguese food in the New England area. The tender pork meat combined with Papo Secos (Portuguese Rolls) makes for a sandwich that is truly delicious. It is very simple and easy to make. Just ADD water to our seasoning mix and marinate your pork.

You could also make it a Blade Meat Plate with no roll. A plate of meat, rice and potatoes.

Blade meat should not be confused with Caçoila. Caçoila is a slow-simmered beef and/or pork dish. Some recipes for caçoila also add liver. Caçoila is tender and juicy with a punch of flavor from the spices like Portuguese all-spice and safflower along with tomato or orange juice added to the pot. Also know as Portuguese pulled pork. 


  • 1 packet of Blade Meat seasoning mix
  • 1 ½ cups water
  • 2 pounds of pork cut into 2-inch chunks (can be boneless country pork ribs, pork loin, or pork butt)


  1. Add seasoning mix with 1½ cups of water, stir and mix till well blended.
  2. Add pork and marinate for 12-24 hours.
  3. Once meat is marinated, add pork with marinate to your crockpot.
  4. Cover slow-cooker and cook on high for 4 hours or on low for 8 hours.

Serve: on a crusty Portuguese roll. Add roll with a generous portion of meat make sure to spoon on a little juice from the crock pot for added moisture and flavor. Or Make it a Blade Meat Plate with rice and potatoes.

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Paprika, salt, minced garlic, red wine powder, vinegar powder, garlic powder, ground black pepper, crushed red hot pepper flakes

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