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     Title: Slow-Cooked Spicy Portuguese Cacoila
Categories: Pork, Wine, Vegetables, Chilies, Breads
     Yield: 12 Servings

     4 lb Boneless pork butt; in 2"
          - pieces
 1 1/2 c  Dry red wine
     4 cl Garlic; minced
     4    Bay leaves
     1 tb Salt
     1 tb Paprika
     3 ts Crushed red pepper flakes
     1 ts Ground cinnamon
     1 lg Onion; chopped
   1/2 c  Water
    12    Bolillos or hoagie buns;
          - split (optional)

 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 to 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.

 Recipe by Michele Merlino, Exeter, Rhode Island

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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