CACOILA(PORTAGEE PULLED PORK) WILL POST PIC LATER

1
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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8=10
Prep:
30 Min
Cook:
8 Hr

Ingredients

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  • 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

How to Make CACOILA(PORTAGEE PULLED PORK) WILL POST PIC LATER

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.

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About CACOILA(PORTAGEE PULLED PORK) WILL POST PIC LATER

Course/Dish: Pork
Other Tag: Quick & Easy




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