by Kathy Miller
This Portuguese pulled pork or beef recipe is a crowd pleaser that has a flavorful punch above the sandwiches you are accustomed to making with barbecue sauce. Double the recipe to serve 8.
2 pounds raw beef or pork roast cut into 2 inch pieces. A pork shoulder roast was used here for this recipe.
4 tablespoons lard
1 onion chopped
2 cloves garlic minced
2 bay leaves
1/4 teaspoon allspice
1 teaspoon paprika
1 small 14.5 ounce can diced tomatoes
Black pepper to taste
Salt to taste
2 teaspoons crushed red pepper more or less for spiciness
1/4 cup red table wine
Place the cubed meat in a large bowl adding the wine, garlic, and seasonings to marinate covered over night in the refrigerator.
In the morning, if you desire to use the old recipe ingredient, put the lard on the bottom of your crockpot than turn on to medium. As the lard melts, roll it around to cover the bottom, add all of the marinated ingredients finishing up with the can of diced tomatoes and chopped onion.
Cook on medium for around 8 hours or until the meat can be shredded with forks and the sauce is incorporated. Remove Bay leaves and serve on buns of your choice.
Enjoy!
