Portuguese Cacoula - cooking recipe

Ingredients

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

Preparation

In a large container with a tight lid add all your pork and ingredients. Refrigerate the meat for up to 24-48 hours.
In a large skillet (or large frying pan) brown the each piece on each side.
Add all the meat and marinating spices into a large pot.
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).