Name: Cacoila
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces -; 1-1/2 cups dry red wine or reduced-sodium chicken broth -; 4 garlic cloves, minced -; 4 bay leaves -; 1 tablespoon salt -; 1 tablespoon paprika -; 2 to 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cacoila

1. 4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces -

2. 1-1/2 cups dry red wine or reduced-sodium chicken broth -

3. 4 garlic cloves, minced -

4. 4 bay leaves -

5. 1 tablespoon salt -

6. 1 tablespoon paprika -

7. 2 to 3 teaspoons crushed red pepper flakes -

8. 1 teaspoon ground cinnamon -

9. 1 large onion, chopped -

10. 1/2 cup water -

11. 12 bolillos or hoagie buns, split, optional -

How to cook deliciously - Cacoila

1. Stage

Place the pork in a large bowl and add the wine or broth, plus the garlic and seasonings. Turn the pork to coat it; cover and refrigerate the bowl overnight.

2. Stage

Transfer the pork mixture to a 5- or 6-quart slow cooker; add the onion and water. Cook, covered, on low for six to eight hours or until the meat is tender.

3. Stage

Skim the fat from the pork mixture and remove the bay leaves. Shred the meat with two forks. If desired, serve the pork as a sandwich by using a slotted spoon to scoop it onto split bolillos.