Spicy Portuguese Pulled Pork & Cabbage

 

 

I love pulled pork but I’m not a fan of Barbeque sauce so I came up with a Portuguese version.

This recipe is a crowd pleaser for your next party or family gathering. What a great way to warm up on a cold winter day!

My family loves Polish Perogies so I add them to the recipe, but this is optional.

Don’t you love the American Melting Pot of Cuisine?  I used the Southern, Polish, and Portuguese influences in this dish.

It’s very easy to make. You put the pork shoulder with all the ingredients in the oven and 6 hours later your meal is done!

I serve the pulled pork on Portuguese rolls, Pao Caseiro, or Pao Milho of course! Enjoy the recipe.

 

 

Ingredients:

1 large uncooked pork shoulder

2 large sliced onions

2 large carrots cut in half

3 cloves garlic

1 bay leaf

1 tsp cumin

2 cups (Sagres Beer) – or any Dark Beer

 

1 jar of Jalapeno, Chipolte, or any favorite (hot) peppers

2 tbsp  Piri Piri sauce

1 tbsp salt or more to taste

1 tbsp pepper or more to taste

1 large head of cabbage cut into wedges

1 package of any flavor Perogies (optional)

Instructions:

Wash and dry the pork. (Remove Skin if desired) Season with desired salt and pepper. Add all ingredients into a large covered Dutch Oven. I use my turkey roaster which has a lid.

Cook at 300 degrees for 5 hours. During the last half hour add the cabbage and cook until the cabbage is tender. Remove the excess grease from the pan but leave the cabbage in the pan.

Remove the pork and trim off all the fat. Shred the meat using 2 forks and place it back into the pan with the cabbage. (Add Perogies if desired) Cook for about 15-20 minutes to absorb the seasonings in pan.

Serve with Portuguese Roast Potatoes if desired. If you want to serve the pork the next day, let pork cool and store in refrigerator. Enjoy!