3lbs of pork meat cut into 1 inch pieces
2 cloves garlic crushed (or 1-2 tbsp garlic paste)
4-5 tbsp paprika
1 1/2 c. red wine
4-5 tbsp Pimenta Moida (crushed red pepper sauce - in Spanish or Portuguese section of the grocery store)
Salt to taste
In a large bowl or pan, place all ingredients. Stir well (marinade should be thick), and let marinate for TWO DAYS, making sure to stir daily. Once ready, stir once more before adding to a heavy duty large pot on low for two hours, stirring frequently. You'll know when it's ready because the meat can be shredded easily. Serve either whole or shredded.