Crock Pot Portuguese Garlic Pork Food

SLOW-COOKED SPICY PORTUGUESE CACOILA

Steps:

• 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 6-8 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.

PORTUGUESE PORK ALENTEJANA

Steps:

• In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
• Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
• Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
• In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
• Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Steps:

• Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

BALSAMIC GARLIC CROCK POT PORK CHOPS

Steps:

• Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
• Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
• When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
• Serve over rice.
• Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).

GARLIC PORK ROAST (FOR THE SLOW COOKER)

Steps:

• In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.
• Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.
• Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.

TORRESMOS-PORTUGUESE GARLIC ROASTED PORK

Steps:

• Preheat oven to 375°F.
• Place the peppers and salt into a food processor and mince.
• Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
• Add the pork pieces to the marinade, making sure the pork is coated well.
• Cover with plastic wrap and place in the refrigerator for 24 hours.
• After 24 hours remove pork, and discard the marinade.
• Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
• Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
• Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
• I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.