PORTUGUESE CACOULA

Portuguese Cacoula image

Provided by Grammy Maria

Time 2h15m

Yield 10-15 serving(s)

Number Of Ingredients 11

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1 cup white wine
3/4 cup vegetable oil
2 (2 tablespoon) packages seasoning (sayon goya)
3 tablespoons garlic powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 tablespoon sea salt
2 tablespoons crushed red pepper flakes
1 tablespoon coarse black pepper
3 -5 lbs pork butt, cut into chunks

Steps:

In a large container with a tight lid add all your pork and ingredients. Refrigerate the meat for up to 24-48 hours.
In a large skillet (or large frying pan) brown the each piece on each side.
Add all the meat and marinating spices into a large pot.
Add 1 12 oz. beer (of your choice) then simmer on medium heat to 1 1/2 hours up to 2 hours or until meat is fork tender (serve it over rice or just as a pork sandwiches).

Nutrition Facts : Calories 478.6, Fat 37.8, SaturatedFat 9.5, Cholesterol 89.8, Sodium 783.5, Carbohydrate 3.4, Fiber 0.7, Sugar 1, Protein 26.1