Prep 15 mins
Cook 1 min
This is a wonderful sandwich filler made from pork that cooks until it is shredded. It is spicy and can be served on rolls or on rice. There are variations to this recipe, but this one comes from my Aunt Fanny in Fall River, Mass. Thanks Aunt Fanny!
- 2 lbs pork, cut into small pieces
- 2 large onions, sliced
- 2 garlic cloves, minced
- 1 teaspoon dry crushed red pepper (dried type or wet "Pemento Muida")
- 1 teaspoon salt
- 1⁄2 cup orange juice
- 1⁄2 cup red table wine
- 1 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cinnamon
- 1 -2 cup water
- 1 tablespoon Crisco
- Wash pork, cube and place in large pot.
- Slice onions and place in pan.
- Add all other ingredients.
- Cook at low heat for 1-1/2 hours; if mixture becomes dry, add 1 cup water and stir; DO NOT ALLOW TO DRY OUT! Continue to add small amounts of water as needed; Stir often to prevent sticking.
- Pork should be tender and break apart easily.
This recipe was not the type of cacoila that I have had in the past. The pork never pulled apart as cacoila should. Lackluster at best.
This was so tasty. I added more pimenta moida and paprika because im used to this having a redder color. I also added a tiny bit of red wine vinegar to make it a but more tangy. It was still so delicious. I never knew that making cacoila at home would be so easy...no more waiting until the Portuguese feasts in the summer to eat it.