Spicy Slow-Cooked Portuguese Cacoila

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. This recipe for Spicy Slow-Cooked Portuguese Cacoila is a delightful and flavorful option for your next gathering. The tender pork shoulder butt roast is marinated overnight in a mixture of dry red wine, garlic, and aromatic seasonings. Slow-cooked to perfection, the meat becomes tender and infused with the rich flavors of the marinade. This dish pairs wonderfully with bolillos or hoagie buns, adding a delicious contrast in textures. Prepare this traditional Portuguese dish and experience a burst of spicy and savory flavors that will transport you to the festive streets of Portugal’s Feast of the Holy Ghost.

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)

PREPARATIONS

1. Place pork in a large resealable bag.
2. Add wine, minced garlic, salt, paprika, crushed red pepper flakes, ground cinnamon, and bay leaves to the bag.
3. Seal the bag and turn to coat the pork with the marinade.
4. Refrigerate the bag overnight to allow the flavors to infuse into the meat.
5. Transfer the marinated pork mixture to a 5- or 6-qt. slow cooker.
6. Add the chopped onion and water to the slow cooker.
7. Cook the mixture, covered, on low for 6-8 hours or until the meat is tender.
8. Skim off any excess fat from the surface of the dish.
9. Remove the bay leaves from the slow cooker.
10. Shred the cooked meat using two forks.
11. If desired, serve the shredded meat with a slotted spoon on bolillos or hoagie buns.

YIELD

This recipe makes approximately 12 servings.

COOKING TIME

The cooking time for this recipe is 6 hours.

SPECIAL INSTRUCTIONS

• Marinating the pork overnight enhances the flavor and tenderness of the meat.
• Skimming off excess fat before shredding the meat helps reduce the overall fat content of the dish.
• Use reduced-sodium chicken broth as an alternative to dry red wine for a milder flavor.
• Adjust the amount of crushed red pepper flakes to suit your spice preference.
• Splitting bolillos or hoagie buns and toasting them lightly before serving adds a nice crunch to the dish.

TIPS

• Serve the Spicy Slow-Cooked Portuguese Cacoila as a main dish accompanied by rice or roasted vegetables for a complete meal.
• Leftover cacoila can be used to make delicious sandwiches or added to soups and stews for added flavor.
• For a smoky twist, try using a smoked paprika in the marinade.

The Portuguese-American Club’s Feast of the Holy Ghost on Martha’s Vineyard is a vibrant celebration of Portuguese culture and traditions. The event, which has been held since 1942, showcases traditional dances, music, and food. Cacoila, a popular dish, is often featured and enjoyed by festival-goers. With its tender and flavorful pulled pork, marinated in a mixture of wine, garlic, and aromatic seasonings, the Spicy Slow-Cooked Portuguese Cacoila recipe captures the essence of this festive dish. The slow cooking process allows the meat to become tender and infused with the rich flavors of the marinade. Serve this delicious and spicy cacoila on bolillos or hoagie buns for a delightful contrast in textures. Experience the flavors of Portugal and the warmth of the Feast of the Holy Ghost with this authentic recipe.