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.

Spicy Slow Cooked Portuguese Cacoila is a renowned dish with its roots in the vibrant culinary heritage of Portugal. Cacoila, also known as “Carne de Cachola,” is a traditional Portuguese dish that originated in the Azores islands. It has gained popularity not only in Portugal but also among Portuguese communities around the world.

The dish is typically made with boneless pork shoulder butt roast, which is marinated overnight in a flavorful mixture of red wine, garlic, and various spices. This marinade infuses the meat with rich and complex flavors, resulting in tender and succulent pork.

One of the key ingredients that gives Cacoila its signature taste is the combination of spices, including paprika, crushed red pepper flakes, and ground cinnamon. These spices add a delightful warmth and depth to the dish, creating a tantalizing balance of flavors.

The slow cooking method is another characteristic feature of Cacoila. The marinated pork is placed in a slow cooker along with onions and a small amount of water. The long, slow cooking process allows the flavors to develop and the meat to become incredibly tender and melt-in-your-mouth.

Cacoila is often served with bolillos or hoagie buns, which provide a delicious vehicle for enjoying the flavorful shredded pork. The combination of the spicy and savory pork with the soft bread creates a mouthwatering and satisfying sandwich.

The fame of Spicy Slow Cooked Portuguese Cacoila extends beyond Portugal’s borders due to the influence of Portuguese diaspora communities around the world. It has become a beloved dish served at Portuguese festivals, family gatherings, and restaurants, showcasing the rich culinary traditions and flavors of Portugal.

The popularity of Cacoila can be attributed to its delicious taste, comforting qualities, and the way it brings people together to enjoy a hearty and flavorful meal. It has become a symbol of Portuguese cuisine and a cherished dish that celebrates the country’s culinary heritage.

Whether enjoyed in Portugal or in Portuguese communities abroad, Spicy Slow Cooked Portuguese Cacoila continues to captivate food lovers with its aromatic spices, tender meat, and the shared experience of savoring a traditional and beloved dish.

PREP: 20 MIN.

COOK: 6 HOURS

MAKES: 12 SERVINGS

INGREDIENTS

• 4 pounds boneless pork shoulder butt roast, cut into 2-inch pieces
• 1½ 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
• ½ cup water
• 12 bolillos or hoagie buns, split (optional)

INSTRUCTIONS

1. Place pork in a large resealable bag; add wine, garlic, and seasonings. Seal bag and turn to coat. 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.
4. Shred meat with two forks.
5. If desired, serve with a slotted spoon on bolillos or hoagie buns (optional).