Portugal. Not a country that’s ever been on my radar or bucket list.
The most that I know about it is that I can find it by going to Spain and looking west. That’s it. Sad, huh?
Considering how much traveling I’ve done, it’s times like this that I realize how little of the world I’ve actually seen. I may have a good portion of the Middle East and a little bit of Europe covered in push pins, but the rest of my world map is wide open.
The last time I was overseas, Hubby and I meandered our way around northern Italy. It was a perfect trip for a young couple in love, but not one I’d recommend taking with a seven year-old in tow.
From what I’ve seen from perusing information about Portugal online, we might fare better there as a threesome. Considering that the entire country is roughly the size of Indiana, it’s an easy journey to get from mountains to ocean in a day’s travel.
They say that the surfing is best in Portugal. World records are broken there, including the latest one that was possibly set on Monday, an insane man riding a 100-foot wave. Yeah, it would be fun. To watch.
Before this week I’d have had to say that I knew nothing about the food in Portugal. Taste of Home changed that. If Cacoila is a good measure of what the Portuguese eat, I’m all for a vacation there. Soon.
I know that there are many times I’ve said a recipe is really easy. This is another of them and this time I really mean it.
Before heading to bed, you can even be in your jammies and slippers, throw a pork shoulder in a large zip top bag along with some wine, garlic, bay leaves, salt, paprika, red pepper flakes and cinnamon. Smoosh things around and put the bag in the fridge. Go to bed.
The next morning, dump the bag’s contents in the slow cooker along with a bit of water and a chopped onion (I sliced mine so it would match the long shreds of pork).
Even though I only used two teaspoons of red pepper flakes, this was way too hot for Dudette. She took one bite and pushed her plate away, which was fine with Hubby because he devoured his sandwich and was more than willing to grab hers.
We both loved this. It’s a bit reminiscent of southern pulled pork, except that it’s really not. The wine and cinnamon give the meat a distinctly international flavor. It can be served over rice or with boiled potatoes, but I went the route of the ‘fast food’ street vendors in Portugal, using tongs to put the meat between crusty, cut rolls.
It was a good choice.
What I’d Do Different Next Time
Not a thing.
- 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
- ½ cup water
- 12 bolillos or hoagie buns, split, optional
- Place pork in a large resealable bag; add wine, garlic and seasonings. Seal bag and turn to coat. 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 two forks. If desired, serve with a slotted spoon on bolillos.
Apparently, I have a problem with the word Portuguese. I keep trying to put the e before the u, even though I know it’s not correct. I’ve tried to change them all, but if you see one of my misspelled words, please let me know, ok?