Cacoila

• 3 lb pork butt (cubed)
• 2 tbsp crushed red hot peppers (red pepper flakes)
• 1 cup white wine
• 2 tbsp paprika
• 1 tsp salt
• 4 tsp mined, garlic cloves
• 1 tbsp white wine vinegar
• 2 bay leaves
• 1 tbsp cinnamon
• 1 medium onion
• 1/2 cup olive oil (for sauteing)

1. Make sure to marinade pork at least 1 day before cooking.
2. In large container, add cubed pork, red hot peppers, wine, paprika, salt garlic, cinnamon, wine vinegar, & bay leaves.
3. Mix everything together and cover container and leave in fridge until the next day.
4. Next day remove pork from marinade and save to the side for later.
5. Using dutch oven (big sauce pan), heat the olive oil on med-high heat and saute the onion until translucent.
6. Add pork and brown.
7. Once browned add the reserved marinade and cook at a simmer for 1 1/2 hours or until meat is tender.
8. Serve with rice and veggies or serve as sandwiches.

pork butt, red hot peppers, white wine, paprika, salt, garlic, white wine vinegar, bay leaves, cinnamon, onion, olive oil

Taken from cookpad.com/us/recipes/345527-cacoila (may not work)