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
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings.
Number Of Ingredients 11
- Ingredients
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 |
Steps:
- Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and 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 2 forks. If desired, serve with a slotted spoon on bolillos.
Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
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