Cacoula Recipes

Steps:

• 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.

Steps:

• 1. One day in advance, rub the crushed red pepper over the beef roast, place in a bowl, cover, and refrigerate overnight.
• 2. Layer the onion slices, parsley, garlic, and bay leaf in the bottom of a Dutch oven. Place the meat on top and dot with the butter. Mix together the wine and tomato paste and pour over the meat. Bring to a boil, reduce the heat to a low simmer, and cook, covered, until the meat is very tender, 3 to 3 1/2 hours, occasionally turning the pieces to keep moist.
• 3. Serve immediately while still hot, with boiled white potatoes and roasted red peppers served alongside, if desired.

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).

Steps:

• IN A LARGE CONTAINER WITH A TIGHT LID. ADD your pork and ingredients,into the container. REFRIGERATOR THE MEAT,FOR UP TO 24 HOURS ,OR 48 HOURS.
• IN LARGE cast iron skillet (or large frying pan), brown each piece on each side
• ADD all the meat and marinating spices and juice into a large pot.
• ADD 1can, 12 ounces (of your choice beer) Then simmer on medium heat for 1 1/2 hour. Up to 2 1/2 hours.OR until is fork tender. YOU CAN SERVE ON A PORTUGUESES ROLLS. OR COOK WHITE RICE AND SERVE SCOOP SOME OF THE JUICE AND POUR IT THE RICE AND MEAT. IT AND COOK SOME FRESH VEGTS. AND GLASS WHITE WINE,OR JUST A LARGE GLASS OF WATER .,LEMON TWIST. Thank you mom,and vavo Lidia.
• MUITO GOSTOE . COMINDA POTUGUESES.

Steps:

• Preheat oven to 325 degrees F.
• Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
• In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
• Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
• You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water).
• Once you can easily break the meat apart with a fork, it is done.

Steps:

• 1. Marinate 2-3 days in: Crushed red pepper (liquid kind) Lots of garlic, mashed White dry wine (good splash) pinch of cinnamon 2 TB paparika (sweet) salt
• 2. Take meat out of marinade. Brown with Crisco or oil. Add 2 large onions chopped - cook until transparent. Add Marinade and cook 2 hours or until meat is tender. Add more liquid if necessary - 1/2 water and 1/2 wine.

Steps:

• Wash pork, cube and place in large pot.
• Slice onions and place in pan.
• Add all other ingredients.
• Cook at low heat for 1-1/2 hours; if mixture becomes dry, add 1 cup water and stir; DO NOT ALLOW TO DRY OUT! Continue to add small amounts of water as needed; Stir often to prevent sticking.
• Pork should be tender and break apart easily.