Portuguese Cacoula

• 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

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).

white wine, vegetable oil, garlic, allspice, cinnamon, cumin, salt, red pepper, coarse black pepper, pork butt

Taken from www.food.com/recipe/portuguese-cacoula-357143 (may not work)