MOM'S PORTUGUESES CACOULA

MOM'S Portugueses cacoula image

Provided by maria maxey @crazychelf

Number Of Ingredients 11

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1 1/2 cup(s) white wine
3/4 cup(s) vegetable oil
2 package(s) of sayon goya
3 clove(s) fresh garlic finely chopped
1/2 teaspoon(s) all-spiced
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) cumin
1 tablespoon(s) sea salt
2 1/2 tablespoon(s) fresh crushed red peper
1 tablespoon(s) coresedblack peper
3-5 pound(s) of boston boneless pork butt (cut into chuks)

Steps:

IN A LARGE CONTAINER WITH A TIGHT LID. ADD your pork and ingredients,into the container. REFRIGERATOR THE MEAT,FOR UP TO 24 HOURS ,OR 48 HOURS.
IN LARGE cast iron skillet (or large frying pan), brown each piece on each side
ADD all the meat and marinating spices and juice into a large pot.
ADD 1can, 12 ounces (of your choice beer) Then simmer on medium heat for 1 1/2 hour. Up to 2 1/2 hours.OR until is fork tender. YOU CAN SERVE ON A PORTUGUESES ROLLS. OR COOK WHITE RICE AND SERVE SCOOP SOME OF THE JUICE AND POUR IT THE RICE AND MEAT. IT AND COOK SOME FRESH VEGTS. AND GLASS WHITE WINE,OR JUST A LARGE GLASS OF WATER .,LEMON TWIST. Thank you mom,and vavo Lidia.
MUITO GOSTOE . COMINDA POTUGUESES.