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Portuguese Cacoula

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.7778
Energy (kCal)1529.446
Carbohydrates (g)26.7266
Total fats (g)164.2537
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white wine 1 cup - - - -
    vegetable oil 3/4 cup 1409.37 0.0 0.0 163.5
    seasoning 2 packages - - - -
    garlic powder 3 tablespoons 96.321 21.1644 4.816 0.2124
    allspice 1/2 teaspoon 2.4985 0.6851 0.0579 0.0826
    cinnamon 1/2 teaspoon - - - -
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    sea salt 1 tablespoon 0.0 0.0 0.0 0.0
    red pepper flake 2 tablespoons crushed 0.0 0.0 0.0 0.0
    black pepper 1 tablespoon coarse 17.319000000000003 4.4126 0.7169 0.2249
    pork butt 3 -5 lb cut 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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