Slow-Cooked Spicy Portuguese Cacoila
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
Total TimePrep: 20 min. + marinating Cook: 6 hours
- 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.
Nutrition Facts1 sandwich: 489 calories, 20g fat (7g saturated fat), 90mg cholesterol, 1075mg sodium, 38g carbohydrate (6g sugars, 2g fiber), 34g protein.
Originally published as Spicy Slow Cooked Portuguese Cacoila in Taste of Home Recipes Across America
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