Slow Cooked Spicy Portuguese Cacoila Food

CACOILA (PORTUGUESE STEWED PORK)

Steps:

• Preheat oven to 325 degrees F.
• Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
• In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
• Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
• You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water).
• Once you can easily break the meat apart with a fork, it is done.

PORTUGUESE CACOILA

Steps:

• Wash pork, cube and place in large pot.
• Slice onions and place in pan.
• Add all other ingredients.
• Cook at low heat for 1-1/2 hours; if mixture becomes dry, add 1 cup water and stir; DO NOT ALLOW TO DRY OUT! Continue to add small amounts of water as needed; Stir often to prevent sticking.
• Pork should be tender and break apart easily.

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.