Slow-Cooker Portuguese Pulled Pork (Cacoila)

by SundayPrepCo
Prep: 20m
Cook: 6h
pork
Slow-Cooker Portuguese Pulled Pork (Cacoila) - Image

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Ingredients
Servings:12
4lbboneless pork shoulder
1 1/2cupdry red wine
4garlic cloves
4bay leaves
1tbspsalt
1tbsppaprika
2tspcrushed red pepper flakes
1tspground cinnamon
1onion
1/2cupwater
12hoagie buns
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Marinate overnight

    Cut the pork shoulder into 2-inch pieces and put it in a large bowl. Add the red wine, minced garlic, bay leaves, salt, paprika, crushed red pepper flakes and cinnamon. Turn to coat everything well, cover, and refrigerate overnight. This is the whole trick to the flavor, so don't skip the wait.

  1. 2

    Slow cook

    Transfer the pork and all the marinade to a 5- or 6-quart slow cooker. Add the chopped onion and water. Cover and cook on low for 6 to 8 hours, until the meat pulls apart easily with a fork.

  2. 3

    Shred

    Skim off the fat and fish out the bay leaves. Shred the pork with two forks right in the cooking liquid so it stays juicy. Pile onto split hoagie buns with a slotted spoon, or portion the meat into containers for the week.

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Slow-Cooker Portuguese Pulled Pork (Cacoila)

Created by: SundayPrepCo

Prep Time: 20m
Cook Time: 6h
Servings: 12

Ingredients

  • 4 lb boneless pork shoulder
  • 1 1/2 cup dry red wine
  • 4 garlic cloves
  • 4 bay leaves
  • 1 tbsp salt
  • 1 tbsp paprika
  • 2 tsp crushed red pepper flakes
  • 1 tsp ground cinnamon
  • 1 onion
  • 1/2 cup water
  • 12 hoagie buns

Instructions

  1. Marinate overnightCut the pork shoulder into 2-inch pieces and put it in a large bowl. Add the red wine, minced garlic, bay leaves, salt, paprika, crushed red pepper flakes and cinnamon. Turn to coat everything well, cover, and refrigerate overnight. This is the whole trick to the flavor, so don't skip the wait.
  2. Slow cookTransfer the pork and all the marinade to a 5- or 6-quart slow cooker. Add the chopped onion and water. Cover and cook on low for 6 to 8 hours, until the meat pulls apart easily with a fork.
  3. ShredSkim off the fat and fish out the bay leaves. Shred the pork with two forks right in the cooking liquid so it stays juicy. Pile onto split hoagie buns with a slotted spoon, or portion the meat into containers for the week.

Notes & Tips

This is my go-to Sunday batch protein when I want something with more personality than plain shredded pork. It makes a big 12-serving batch of spicy Portuguese-style pulled pork that you can spin into sandwiches, rice bowls, tacos, or eggs all week. Store it in an airtight container in the fridge and it keeps well for 3 to 4 days. It also freezes beautifully: cool it completely, portion into zip-top bags with the air pressed out, lay them flat, and freeze up to 2 months. Reheat gently on the stovetop or in the microwave with a splash of the cooking liquid or a little broth so it stays moist. Toast the buns fresh at serving time rather than storing assembled sandwiches.