Name: Slow cooker cacoila recipe
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 1
Cuisine: australian
Ingredients: 1 brown onion, halved, thinly sliced; 2 garlic cloves, crushed; 800g can diced tomatoes; 125 ml (1/2 cup) red wine; 2 bay leaves (fresh or dried); 2 tsp ground allspice; 5.00 gm sweet paprika; 1 tsp dried chilli flakes; Pinch ground cinnamon; 2-2.5kg boneless pork shoulder or pork scotch roast (see notes)

Slow cooker cacoila recipe

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Prep Time:
10 minutes

Cook Time:
480 minutes

Total Time:
490 minutes

Try this succulent Portuguese-inspired Cacoila stew, where pork is slow-cooked until it's melt-in-your-mouth tender, creating a flavorful sauce. Serve on bread rolls, wraps, jacket potatoes, or with rice and veggies. Check out our guide on the best slow cookers in Australia for perfect results.

Ingredients:

1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
800g can diced tomatoes
125 ml (1/2 cup) red wine
2 bay leaves (fresh or dried)
2 tsp ground allspice
5.00 gm sweet paprika
1 tsp dried chilli flakes
Pinch ground cinnamon
2-2.5kg boneless pork shoulder or pork scotch roast (see notes)

Instructions:

Combine all ingredients, excluding the pork, in the slow cooker, mixing well. Add the pork, cover, and cook on LOW for 8 hours (or HIGH for 5 hours) until the meat is tender and easily shreds.
Shred the meat using 2 forks, mix thoroughly with the sauce, season to taste, and serve.

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