MMMMM----- Recipe via Meal-Master (tm) v8.06

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, opt

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.

Michele Merlino, Exeter, Rhode Island

Makes: 12 servings

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

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