Portuguese Pulled Pork is about to switch things up… in the best way! This slow-cooked caçoila recipe is the perfect take on your favorite comfort food classic. The tender and juicy pork is flavored with a blend of spices that kick it up all of the notches. Serve it up on a big ‘ole fluffy bolillo alongside your favorite hearty sides for a meal that’s sure to make your tastebuds tango! Portuguese Pulled Pork takes you on an exciting ride without ever stepping foot outside!
Ingredients
- 4 pounds pork shoulder butt roast, boneless, cut into 2-inch pieces
- 1 1/2 cups dry red wine or reduced-sodium chicken broth
- 4 cloves garlic, minced
- 4 bay leaves
- 1 tablespoon salt
- 1 tablespoon paprika
- 2-3 teaspoons crushed red pepper flakes
- 1 teaspoon ground cinnamon
- 1 large onion, chopped
- 1/2 cup water
- 12 bolillos or hoagie buns, split, optional
Directions
Step 1 –In a large bowl, add the pork, the wine, the garlic, the bay leaves, the salt, the paprika, the red pepper flakes, and the cinnamon, turning the meat to coat, then cover and refrigerate for at least 8 hours and up to overnight.
Step 2 –Transfer the pork mixture, the onion, and the water to a 5- or 6-quart slow cooker and cook on low heat, covered, until the meat is tender, about 6-8 hours.
Step 3 –Skim the fat from the top of the mixture and remove the bay leaves.
Step 4 –Transfer the pork to a platter and use two forks to shred it.
Step 5 –Serve the pork on the bolillos.
