cacoila(portagee pulled pork) will post pic later
(2 ratings)
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.
(2 ratings)
yield
8 =10
prep time
30 Min
cook time
8 Hr
Ingredients For cacoila(portagee pulled pork) will post pic later
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4 lbpork- but shoulder=or loin
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2 lgonions
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2 lggarlic cloves
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1 Tbspcrushed red pepper
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1 tspsalt
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1 cfresh orang juice
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1 cred wine(if you will drink it use it)
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1 tsppaparika
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1 tspblack cracked pepper
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1/2 tspcinnimon
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1 1/2 cwater
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1 Tbspcrisco
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2 lblinguica(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
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1BASICALY 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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