CACOILA(PORTAGEE PULLED PORK) WILL POST PIC LATER

Mark Romiza

By
@ChefRomiza

STARTED THIS LAST NIGHT AND WAS SURPRISED THAT I SAW ALMOST THE SAME RECIPIE WHEN I LOGGED ON, THIS IS FROM MY MOM;S KITCHEN. The AROMA OF THIS JUST WARMS UP THE WHOLE HOUSE.


Featured Pinch Tips Video

Comments:

Serves:

8=10

Prep:

30 Min

Cook:

8 Hr

Ingredients

4 lb
pork- but shoulder=or loin
2 large
onions
2 large
garlic cloves
1 Tbsp
crushed red pepper
1 tsp
salt
1 c
fresh orang juice
1 c
red wine(if you will drink it use it)
1 tsp
paparika
1 tsp
black cracked pepper
1/2 tsp
cinnimon
1 1/2 c
water
1 Tbsp
crisco
2 lb
linguica(portuguese sausage, must be good quality)

THE AROMA WHILE COOKING AND OH SO GOOD

Directions Step-By-Step

1
BASICALY CUBE THE PORK, AND CHOP UP ALL THE REST ADD PUT IN A CONTAINER AND LET SIT OVER NIGHT.PUT ALL IN CROCK POT AND COOK FOR 6-8 HOURS, OR UNTIL IT SHREDS APART, IF YOUR PORK HAD A BONE ADD THAT TWO, THE MEAT WILL FALL OFF AFTER COOKING, IF IT LOOKS LIKE IT NEEDS MORE LIQUID JUST ADD WATER AS IT COOKS, I ALWAYS HAVE IT ON A PORTUGUESE CRUST ROLL.

About this Recipe

Course/Dish: Pork
Other Tag: Quick & Easy