Recipe: Portuguese-Style Pulled Pork (using pork shoulder, crock pot)

PORTUGUESE-STYLE PULLED PORK

"Portuguese fishermen who settled in New Bedford, Massachusetts, brought with them a love for this flavorful stew. The traditional way to make it is in a clay pot called a cacoila, but a slow cooker is the perfect substitute. The shredded meat that emerges is still a favorite at street fairs and in local sandwich shops.

Serve it over rice or pile it into crisp rolls and top with hot pickled peppers for a casual party."

2 tablespoons olive oil
1 (3 pound) boneless pork shoulder roast, rolled and tied
Salt and freshly ground pepper
2 large onions, sliced
4 garlic cloves, finely chopped
1/4 cup red wine vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons smoked paprika
1/4 teaspoon ground cinnamon
1 cup water
Hot cooked rice or crisp rolls (for serving)

In a large skillet, heat the oil. Pat the pork dry with paper towels and brown it well on all sides, about 20 minutes. Transfer the pork to a large slow cooker and sprinkle it with salt and pepper.

Add the onions and garlic to the skillet and cook, stirring often, until tender and golden, about 10 minutes. Stir in the vinegar and bring it to a simmer. Pour the mixture over the pork. Add the spices, salt and pepper to taste, and 1 cup water.

Cover the crock pot and cook for 8 to 10 hours, or until the pork is fork-tender.

Remove the pork to a cutting board, but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the meat to the slow cooker to reheat and serve over rice or pile it into crisp rolls.

Makes 8 servings
Source: The Mediterranean Slow Cooker by Michele Scicolone