Portuguese Cacoula

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.

• Ready In: 2 hrs 15 mins
• Serves: 10-15

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).