Slow-Cooked Pork Cacoila [0000189]

Ingredients:

2 pounds pork shoulder, cut into chunks
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup gluten-free white wine
1/4 cup gluten-free soy sauce
2 tablespoons red pepper paste (or hot sauce of your choice)
1 teaspoon paprika
Salt and pepper, to taste
Chopped fresh cilantro, for garnish

Instructions:

Prepare the Pork:

Trim excess fat from the pork shoulder and cut it into chunks. Pat the pork dry with paper towels.

Create the Marinade:

In a bowl, whisk together the chopped onion, minced garlic, white wine, gluten-free soy sauce, red pepper paste (or hot sauce), paprika, salt, and pepper.

Marinate the Pork:

Place the pork chunks in a large resealable plastic bag or a bowl.

Pour the marinade over the pork, ensuring each piece is coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.

Slow Cook the Cacoila:

Transfer the marinated pork and marinade to a slow cooker.
Cook on low for 6-8 hours, or until the pork is tender and easily shreds.

Shred the Pork:

Use forks to shred the cooked pork directly in the slow cooker.

Adjust Seasoning:

Taste and adjust the seasoning if needed. Add more salt, pepper, or red pepper paste to achieve your desired level of spiciness.

Serve:

Ladle the Gluten-Free Slow-Cooked Spicy Portuguese Cacoila onto plates or into bowls.

Garnish with chopped fresh cilantro for added flavor and color.

Enjoy:

Enjoy this flavorful and spicy dish inspired by Portuguese cuisine. Serve the cacoila with rice, gluten-free bread, or as a filling for sandwiches.

Feel free to adjust the level of spiciness by using more or less red pepper paste or hot sauce according to your taste preferences. The slow-cooked pork becomes tender and infused with the delicious flavors of the marinade, making this dish a delightful treat for spicy food lovers.