A spicy slow-cook portuguese cacoila
Pulled Pork is often coated in barbecue sauce and served in sandwiches. Portuguese pulled pork is a flavorful dish often served at large family gatherings. Each chef usually adds their own touches that reflect their own tastes and Portuguese traditions. You can mix roast beef and pork.
Preparation: 19 minutes. Cook Time: 6 Hours: 12 Servings
Material cook portuguese cacoila recipe
- 4 lbs boneless pork shoulder, cut into 2-inch pieces 1½ cups dry red wine or reduced-sodium chicken broth
garlic 4 cloves, chopped bay leaf 4
1 tbsp salt
1 tbsp paprika
2-3 tsp crushed red pepper flakes 1 tsp ground cinnamon
1 chopped onion
1/2 cup water
12 bolillo or hoagie buns, split, optional
cook portuguese cacoila system
1. Large resealable pork bag. Add wine, garlic, and spices. Seal the bag and turn it into the cover. Refrigerate overnight.
2nd Transfer pork mixture to 5 or 6 quarts. slow cooker; add onions and water; Cover and simmer for 6 to 8 hours or until meat is tender.
3. skim fat
Remove bay leaves. Shred meat with 2 forks. If desired, serve the bolillo with a slotted spoon.
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The Portuguese American Club hosts Holy Spirit Festival on Martha’s Vineyard every third weekend in July. It has been a local custom since 1942, honoring the first celebration started by Queen Isabel of Portugal in the 13th century. The event features traditional dance, music, and food. Kaikoura is a popular mainstay of the festival.