You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. —Michele Merlino, Exeter, Rhode Island
- 4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
- 1-1/2 cups dry red wine or reduced-sodium chicken broth
- 4 garlic cloves, minced
- 4 bay leaves
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 to 3 teaspoons crushed red pepper flakes
- 1 teaspoon ground cinnamon
- 1 large onion, chopped
- 1/2 cup water
- 12 bolillos or hoagie buns, split, optional
- Place pork in a large resealable bag; add wine, garlic and seasonings. Seal bag and turn to coat. Refrigerate overnight.
- Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender.
- Skim fat. Remove bay leaves. Shred meat with two forks. If desired, serve with a slotted spoon on bolillos. Yield: 12 servings.
Originally published as Spicy Slow-Cooked Portuguese Cacoila in Taste of Home Recipes Across America 2013, p8
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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