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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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