This Portuguese Cacoila is similar to the American version of pulled pork, except it does not use a barbeque sauce. The pork marinates over night in wine, garlic, and other seasonings. It is then slow cooked to let the flavors marry. It is so delicious! Smart Recipes, European Recipes, Pork Recipes, If you loved this recipe you will love these fresh pork ideas! Recipes Pork European Slow Cooked Spicy Portuguese Cacolia Slow Cooked Spicy Portuguese Cacolia Recipe | PT6H Serves 12 Ingredients: 4 Pounds Pork Shoulder 1 Cup Dry Red Wine 4 Cloves Garlic 4 Bay Leaves 1 Tablespoon Salt & Freshly Ground Black Pepper 3 Teaspoons Crushed Red Pepper Flakes 1 Teaspoon Ground Cinnamon 1 Large Onion 0.5 Cup Chicken Stock 12 Bilillos Buns Combine the cubed pork, red wine, minced garlic, bay leaves, salt, pepper, cinnamon and crushed red pepper flakes in a resealable plastic bag. Seal and toss to combine, allow to marinate and refrigerate overnight. In the crock of a slow cooker, transfer the marinated pork and marinade, diced onions and chicken stock and cook for 6 hours on low, or until the pork is tender. Remove and discard the bay leaves. Shred or slice the pork and pile on the toasted buns.

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