Slow-Cooked Spicy Portuguese Cacoila
TOTAL TIME: Prep: 20 min. + marinating Cook: 6 hours
YIELD: 12 servings.
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
Ingredients
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4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
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1-1/2 cups dry red wine or reduced-sodium chicken broth
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4 garlic cloves, minced
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4 bay leaves
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1 tablespoon salt
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1 tablespoon paprika
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2 to 3 teaspoons crushed red pepper flakes
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1 teaspoon ground cinnamon
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1 large onion, chopped
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1/2 cup water
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12 bolillos or hoagie buns, split, optional
Directions
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1.
Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight.
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2.
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.
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3.
Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.
Nutrition Facts
1 sandwich: 489 calories, 20g fat (7g saturated fat), 90mg cholesterol, 1075mg sodium, 38g carbohydrate (6g sugars, 2g fiber), 34g protein.
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