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CACOILA (PORTUGUESE PULLED PORK)
Cacoila (Portuguese Pulled Pork)
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PrintINGREDIENTS
- Cooking Time: 2-4 hours
- Servings: 10-12
- Preparation Time: 10 min.
- 2 lbs. pork (butt, shoulder, whatevs)
- 2 onions, sliced into rings
- 2 garlic cloves, minced
- 1 tsp. red pepper flakes (unless you have a Portuguese market nearby and then you can use Pemento Muida)
- 2 tsp. salt
- 1 tsp. paprika
- 1 tsp. cinnamon
- 1/2 tsp. black pepper
- 1/2 cup OJ
- 1/2 cup red wine
- 1 cup water
DIRECTIONS
Slow Cooker: Add all ingredients to a slow cooker and toss to coat.
Cook on high for 4 hours or until pork falls apart easily.
Shred and serve on soft Portuguese rolls.
Stove Top: Add all ingredients to a large pot and cook over medium heat for 1 to 1 1/2 hours.
If liquid begins to reduce too much, add a bit more water so that the meat will not dry out.
Shred and serve on soft Portuguese rolls.
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