{"id":69725,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/slow-cooked-spicy-portuguese-cacoila\/"},"modified":"2024-09-24T13:35:09","modified_gmt":"2024-09-24T18:35:09","slug":"slow-cooked-spicy-portuguese-cacoila","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooked-spicy-portuguese-cacoila\/","title":{"rendered":"Cacoila"},"content":{"rendered":"<p>Cacoila, a Portuguese dish, is named after a clay cooking pot traditionally used to slow-cook the meat. Instead of the clay pot, our cacoila recipe uses a common appliance, a slow cooker, which results in an incredibly tender and spicy pork.<\/p>\n<p>A Portuguese cacoila recipe tastes delicious on a bolillo, a somewhat football-shaped bun or roll that&#8217;s heavenly for just about any form of sandwich. If you&#8217;ve never tried a recipe for cacoila, you&#8217;re in for a treat, as it&#8217;s a delightful version of pulled pork that&#8217;s incredibly scrumptious and easy to make.<\/p>\n<h2>Ingredients for Cacoila<\/h2>\n<ul>\n<li><strong>Boneless pork shoulder butt roast:<\/strong> Cut the roast into 2-inch pieces ahead of time.<\/li>\n<li><strong>Dry red wine or reduced-sodium chicken broth:<\/strong> Either of these helps marinate the pork to keep it moist and tender.<\/li>\n<li><strong>Seasonings:<\/strong> Minced garlic, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-bay-leaf-and-what-is-it-for\/\" data-name=\"www.tasteofhome.com\/article\/what-is-a-bay-leaf-and-what-is-it-for\/\" data-module=\"content engagement\" data-position=\"embedded links\">bay leaves<\/a>, salt, paprika, red pepper flakes and cinnamon team up to create an immense flavor profile for the cacoila.<\/li>\n<li><strong>Onion:<\/strong> Onion adds flavor and a slight crunch as a pleasing textural variation in this recipe for Portuguese cacoila.<\/li>\n<li><strong>Bolillos or hoagie buns:<\/strong> Choose a good bun or roll to enjoy the pulled pork as a sandwich.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Marinate the meat<\/h3>\n<p>Place the pork in a large bowl and add the wine or broth, plus the garlic and seasonings. Turn the pork to coat it; cover and refrigerate the bowl overnight.<\/p>\n<h3>Step 2: Cook the pork and onion<\/h3>\n<p>Transfer the pork mixture to a 5- or 6-quart slow cooker; add the onion and water. Cook, covered, on low for six to eight hours or until the meat is tender.<\/p>\n<h3>Step 3: Shred and serve the meat<\/h3>\n<p>Skim the fat from the pork mixture and remove the bay leaves. Shred the meat with two forks. If desired, serve the pork as a sandwich by using a slotted spoon to scoop it onto split bolillos.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add allspice:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-allspice\/\" data-name=\"www.tasteofhome.com\/article\/what-is-allspice\/\" data-module=\"content engagement\" data-position=\"embedded links\">Allspice<\/a>, a dried berry, has hints of many flavors all at once. It tastes a bit like nutmeg, clove and cinnamon, and 1\/2 to 1 teaspoon is enough to add lots of flavor to this dish.<\/li>\n<li><strong>Use less cinnamon:<\/strong> Use 1\/2 teaspoon or so to keep the cinnamon flavor minimal in this recipe for cacoila.<\/li>\n<li><strong>Include peppers:<\/strong> Dice red or green peppers, or a sweet pepper variety, to add color and a little crunch to the Portuguese cacoila recipe. Red or green <a href=\"https:\/\/www.tasteofhome.com\/collection\/bell-pepper-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/bell-pepper-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">bell peppers<\/a> are great sources of vitamin C. Add them along with the onion.<\/li>\n<li><strong>Serve with pickles:<\/strong> Add sweet or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/refrigerator-dill-pickles\/\" data-name=\"www.tasteofhome.com\/recipes\/refrigerator-dill-pickles\/\" data-module=\"content engagement\" data-position=\"embedded links\">dill pickle<\/a> slices to the sandwiches for another flavor enhancement.<\/li>\n<\/ul>\n<h2>How to Store Cacoila<\/h2>\n<p>When the pork cools, transfer it to an airtight container and store it in the refrigerator. It&#8217;ll keep for three to four days.<\/p>\n<h3>Can you freeze cacoila?<\/h3>\n<p>Yes, cacoila freezes well, allowing you to save some for another time. When the pork cools, transfer it to zippered freezer bags and remove the excess air. Store them, flat, in the freezer for up to two months.<\/p>\n<h2>Cacoila Tips<\/h2>\n<h3>Could I make this with beef instead?<\/h3>\n<p>Absolutely! Cacoila is typically made with either beef or pork. For beef, use a chuck roast cut into 2-inch pieces and a red wine instead of the white.<\/p>\n<h3>Would tomatoes work in this dish?<\/h3>\n<p>Tomatoes would be delicious in this recipe for cacoila, giving the pork a slightly tomatoey flavor like an exotic barbecue sauce. Add canned diced low-sodium tomatoes. It&#8217;s okay to include the juice from the can to add flavor, or rinse and drain the tomatoes to remove even more sodium. Fresh diced tomatoes may also be used; this is one of many great <a href=\"https:\/\/www.tasteofhome.com\/collection\/fresh-tomato-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/fresh-tomato-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">ways to enjoy tomatoes<\/a> when they&#8217;re incredibly abundant.<\/p>\n<h3>Should I remove the fat from the pork first?<\/h3>\n<p>Small amounts of fat help flavor the dish, but if your cut of pork has a thick hunk of fat on it that wouldn&#8217;t taste great in the pulled pork, cut it off ahead of time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":7061,"featured_media":2123882,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,305487,304338,304515,303966,304368,303887,306848,304297,304348,304268,307307,307383,307400,304558,306675,324623,306640,304078,304560,303883],"categories-v2":[308623,308988,308984,308481,310796,308992,308880,308495,308745,308478,309603,308308,309000,259483,310342,310410,310430,308910,312650,309177,312615,308698,309004,308915,308476],"coauthors":[343405],"recommended_recipes":[{"post_title":"Cazuela","post_link":"\/recipes\/cazuela\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cazuela_EXPS_TOHD25_5633_ChristineMa_4.jpg"},{"post_title":"Cavatini Pasta","post_link":"\/recipes\/cavatini-pasta\/","post_image":"\/wp-content\/uploads\/2025\/02\/Cavatini-Pasta_EXPS_TOHD25_46336_JonathanMelendez_02.jpg"},{"post_title":"Chicken 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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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the meat","text":"Place the pork in a large bowl and add the wine or broth, plus the garlic and seasonings. Turn the pork to coat it; cover and refrigerate the bowl overnight."},{"@type":"HowToStep","name":"Cook the pork and onion","text":"Transfer the pork mixture to a 5- or 6-quart slow cooker; add the onion and water. Cook, covered, on low for six to eight hours or until the meat is tender."},{"@type":"HowToStep","name":"Shred and serve the meat","text":"Skim the fat from the pork mixture and remove the bay leaves. Shred the meat with two forks. If desired, serve the pork as a sandwich by using a slotted spoon to scoop it onto split bolillos."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Kathy Adams"}],"nutrition":{"@type":"NutritionInformation","calories":" 489 calories","fatContent":"20g fat (7g saturated fat)","cholesterolContent":"90mg cholesterol","sodiumContent":"1075mg sodium","carbohydrateContent":"38g carbohydrate (6g sugars","fiberContent":"2g fiber)","proteinContent":"34g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.6666667,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan9239"},"reviewBody":"Delicious!  As a Portuguese-American, I say this recipe is the real deal.  You can make it just as written and be very happy.  If you have Temperos Portugueses (Portuguese Allspice), go ahead and add a tablespoon or so.  I also use 1\/4 - 1\/2 teaspoon regular allspice, rather than cinnamon, but that's my preference.  You can also use a Vinho Verde wine, if you like, and a splash of red wine vinegar, for a bit of a bite!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AKEmily"},"reviewBody":"Tender, juicy, and flavorful! I substituted the dry red wine with a combo of red wine vinegar and chicken broth as that's what I had on hand. I'm always worried about meat getting dried out or tough, but this had a wonderful texture. The kids enjoyed it, too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JosephShinkle"},"reviewBody":"I wanted to love this because the picture was beautiful, but the cinnamon overpowers everything and it tastes like a bad candle. I threw out the entire dish because neither my wife nor I couldnt stomach it. Id suggest leaving out the cinnamon entirely or reduce it severely and it might be much better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"133144","romance_copy_dek":"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. 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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. &mdash;Michele Merlino, Exeter, Rhode Island","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight.","SequenceNo":1},{"Direction":"   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. ","SequenceNo":2},{"Direction":"   Skim fat. Remove bay leaves. Shred meat with 2 forks. 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