Cacoila (Portuguese Stewed Pork)

Submitted by threeovens

"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."

 

• Ready In: 2hrs 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 3 -5 lbs pork butt
• 2 garlic cloves, minced
• 2 oranges (juice only)
• 1⁄2 teaspoon kosher salt, more to taste
• 1 teaspoon paprika
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cumin
• 1⁄4 teaspoon ground thyme or 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 1 pinch ground cinnamon or 1 pinch ground allspice
• 1 cup dry red wine
• 1⁄4 teaspoon hot pepper sauce (optional)

directions

1. Preheat oven to 325 degrees F.
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. In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
4. Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
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. Once you can easily break the meat apart with a fork, it is done.

Reviews

[FLKeysJen]

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

 

[Timbo227]

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.