Best Moms Portugueses Cacoula Recipes

CACOILA (PORTUGUESE STEWED PORK)

Cacoila (Portuguese Stewed Pork) image

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.

Provided by threeovens

Categories Pork

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

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)

Steps:

Preheat oven to 325 degrees F.
Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
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).
Once you can easily break the meat apart with a fork, it is done.

Nutrition Facts : Calories 562.4, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 286.4, Carbohydrate 7.2, Fiber 1.4, Sugar 4.4, Protein 43.2

PORTUGUESE CACOILA

Portuguese Cacoila image

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!

Provided by quotFoodThe Way To

Categories Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 558.4, Fat 24.3, SaturatedFat 8, Cholesterol 190.4, Sodium 713.2, Carbohydrate 12.2, Fiber 1.8, Sugar 6.1, Protein 63.6

PORTUGUESE MARINATED BEEF (CACIOLA)

Portuguese Marinated Beef (Caciola) image

This recipe can be served either like a stew, with potatoes and a vegetable, or the meat can be shredded and served on a bun.

Provided by threeovens

Categories Very Low Carbs

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs stewing beef, cut into 1 inch cubes
1/2 teaspoon dried red pepper flakes
1 medium onion, sliced thin
3 garlic cloves, crushed
2 bay leaves
2 tablespoons olive oil
2 cups dry red wine
1 teaspoon paprika
1/4 teaspoon allspice
salt & freshly ground black pepper

Steps:

Combine all the ingredients in a plastic freezer bag and marinate overnight.
Cook, over low heat, in a large skillet, Dutch oven, or crock pot until meat is tender, about 1 1/2 hours or 5 hours, on low, for crock pot.
Shred meat and serve on buns, or leave pieces whole and serve with boiled potatoes and a vegetable.

SLOW-COOKED SPICY PORTUGUESE CACOILA

Slow-Cooked Spicy Portuguese Cacoila image

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. -Michele Merlino, Exeter, Rhode Island

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., 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. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

PORTUGUESE CACOULA

Portuguese Cacoula image

All the way from Portugal the island Acores. My grandmother passed it down to my mom to me and my grandchildren--the unique taste of spices from our islands.

Provided by Grammy Maria

Categories Lunch/Snacks

Time 2h15m

Yield 10-15 serving(s)

Number Of Ingredients 11

Ingredients

1 cup white wine
3/4 cup vegetable oil
2 (2 tablespoon) packages seasoning (sayon goya)
3 tablespoons garlic powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 tablespoon sea salt
2 tablespoons crushed red pepper flakes
1 tablespoon coarse black pepper
3 -5 lbs pork butt, cut into chunks

Steps:

In a large container with a tight lid add all your pork and ingredients. Refrigerate the meat for up to 24-48 hours.
In a large skillet (or large frying pan) brown the each piece on each side.
Add all the meat and marinating spices into a large pot.
Add 1 12 oz. beer (of your choice) then simmer on medium heat to 1 1/2 hours up to 2 hours or until meat is fork tender (serve it over rice or just as a pork sandwiches).

Nutrition Facts : Calories 478.6, Fat 37.8, SaturatedFat 9.5, Cholesterol 89.8, Sodium 783.5, Carbohydrate 3.4, Fiber 0.7, Sugar 1, Protein 26.1

MOM'S PORTUGUESES CACOULA

MOM'S Portugueses cacoula image

Great old recipe.Mom use marinateing with those great spices.And the aroma of everything cooking .ITS OUT OF THIS WORLD. IRRESTABLE AND TASTE like nothing you ever had.

Provided by maria maxey @crazychelf

Categories Other Main Dishes

Number Of Ingredients 11

Ingredients

1 1/2 cup(s) white wine
3/4 cup(s) vegetable oil
2 package(s) of sayon goya
3 clove(s) fresh garlic finely chopped
1/2 teaspoon(s) all-spiced
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) cumin
1 tablespoon(s) sea salt
2 1/2 tablespoon(s) fresh crushed red peper
1 tablespoon(s) coresedblack peper
3-5 pound(s) of boston boneless pork butt (cut into chuks)

Steps:

IN A LARGE CONTAINER WITH A TIGHT LID. ADD your pork and ingredients,into the container. REFRIGERATOR THE MEAT,FOR UP TO 24 HOURS ,OR 48 HOURS.
IN LARGE cast iron skillet (or large frying pan), brown each piece on each side
ADD all the meat and marinating spices and juice into a large pot.
ADD 1can, 12 ounces (of your choice beer) Then simmer on medium heat for 1 1/2 hour. Up to 2 1/2 hours.OR until is fork tender. YOU CAN SERVE ON A PORTUGUESES ROLLS. OR COOK WHITE RICE AND SERVE SCOOP SOME OF THE JUICE AND POUR IT THE RICE AND MEAT. IT AND COOK SOME FRESH VEGTS. AND GLASS WHITE WINE,OR JUST A LARGE GLASS OF WATER .,LEMON TWIST. Thank you mom,and vavo Lidia.
MUITO GOSTOE . COMINDA POTUGUESES.