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    You are in: Home / Recipes / Cacoila (Portuguese Stewed Pork) Recipe
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    Cacoila (Portuguese Stewed Pork)

    Cacoila (Portuguese Stewed Pork). Photo by FLKeysJen

    1/1 Photo of Cacoila (Portuguese Stewed Pork)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    threeovens's Note:

    You take an inexpensive piece of pork season it with a combination of spices and red wine, then slow cook to produce a tender and flavorful meal. In the south of Portugal the meat is cooked directly in the marinade (like this recipe) while some cooks in the north like to marinate the pork up to 2 days then cook it on a rack. Sometimes they slide a tray of cooked rice underneath the roast to catch the juices (the rice will have a strong flavor, not to everyone's taste). Please do not be tempted to use a more expensive cut, such as tenderloin, because it will not have the marbling necessary to keep the meat moist during the long cooking time. Serve with plain boiled potatoes and Portuguese hard rolls to soak up the pan juices.

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    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees F.
    2. 2
      Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
    3. 3
      In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
    4. 4
      Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
    5. 5
      You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water).
    6. 6
      Once you can easily break the meat apart with a fork, it is done.

    Ratings & Reviews:

    • on July 26, 2012


      Easy to make but full of flavor! Your whole house will smell incredible.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2013


      I used a fresh shoulder and cooked it in the crockpot on low for 12 hours. Then shredded the meat and retuned it to the juices and it was terrific. I live in Fall River, Ma and have eaten cacoilla many times. This tasted very authentic and delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cacoila (Portuguese Stewed Pork)

    Serving Size: 1 (312 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 562.4
    Calories from Fat 322
    Total Fat 35.7 g
    Saturated Fat 12.3 g
    Cholesterol 149.6 mg
    Sodium 286.3 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 1.3 g
    Sugars 4.3 g
    Protein 43.1 g

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