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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 15 |
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All the way from Portugal the island Acores. My grandmother passed it down to my mom to me and my grandchildren-the unique taste of spices from our islands. Ingredients:
1 cup white wine |
3/4 cup vegetable oil |
2 (2 tablespoon) packages seasoning (sayon goya) |
3 tablespoons garlic powder |
1/2 teaspoon allspice |
1/2 teaspoon cinnamon |
1/2 teaspoon cumin |
1 tablespoon sea salt |
2 tablespoons crushed red pepper flakes |
1 tablespoon coarse black pepper |
3 -5 lbs pork butt, cut into chunks |
Directions:
1. In a large container with a tight lid add all your pork and ingredients. Refrigerate the meat for up to 24-48 hours.
2. In a large skillet (or large frying pan) brown the each piece on each side.
3. Add all the meat and marinating spices into a large pot.
4. 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).
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