Cacoila

Total Time Prep: 20 min. + marinating Cook: 6 hours
Yield 12 servings
Test Kitchen Approved
Our cacoila recipe is a delicious Portuguese-style twist on pulled pork. Made in a slow cooker, the pork is seasoned with paprika, red pepper flakes, cinnamon and bay leaves for a scrumptious, spicy treat. Serve the pork on bolillos or hoagie buns for a delicious sandwich.

Ingredients

  • 4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
  • 1-1/2 cups dry red wine or reduced-sodium chicken broth
  • 4 garlic cloves, minced
  • 4 bay leaves
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 to 3 teaspoons crushed red pepper flakes
  • 1 teaspoon ground cinnamon
  • 1 large onion, chopped
  • 1/2 cup water
  • 12 bolillos or hoagie buns, split, optional

Directions

  1. Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight.
  2. Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender.
  3. Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

Nutrition Facts

1 sandwich: 489 calories, 20g fat (7g saturated fat), 90mg cholesterol, 1075mg sodium, 38g carbohydrate (6g sugars, 2g fiber), 34g protein.

You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. —Michele Merlino, Exeter, Rhode Island
Recipe Creator

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