Caçoula is a classic Portuguese eat which is basically the closest equivalent of spicy pulled pork. It has always been one of my favorites because of its intense flavor while having just the right amount of spicy kick, in classic Portuguese fashion. Caçoula is a unbelievably juicy & flavorful marinated pork cooked in combination with just the right amount of spices and herbs. It is perfect for eating for just about any occasion along with some classic Portuguese toasted bread as a sandwich, on top of a Bolo de Sertã as seen in the picture above, or even by itself. It might seem difficult at first to make but it really is quite simple, and we are going to show you guys the most simple, easy, and delicious way to make this classic Portuguese dish without any fuss. This recipe will make about 6 servings worth of Caçoula.
Ingredients:
2 pounds pork stew meat (You can also use beef stew meat), cut into small cubes
1/4 cup white wine
1 teaspoon hot pepper sauce
1 teaspoon olive oil
2 bay leaves
2 cloves garlic, crushed
1 teaspoon paprika
1/4 teaspoon ground allspice
salt and ground black pepper to taste
Directions:
1) Rinse pork (or beef), and place in large bowl.
2) Pour in wine, olive oil and pepper sauce.
3) Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat pork (or beef). Cover, and refrigerate overnight.
4) Heat a heavy skillet over the stovetop on medium heat. (You can use a crockpot for this as well) Cook pork (or beef) and marinade until it shreds easily, for about 1 hour. Add water as needed.
5) Once it is done, serve it on some Portuguese style bread and enjoy!
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Nice recipes taste the same as my grandmothers (allmost ) sorry vovo.
My grandmother always made this, and also a version where she put in pieces of pork liver, and chunks of pork heart which I still use today. She always cautioned me not to marinate the liver with the other meat, but to cook it all together. I don’t know why she did this, but even though she’s gone, I still do it her way.
I like to try new recipes and being Portuguese my grandparents taught me some I would like to learn more
I make this often for parties and many tide is what I’m invited to parties and ask if I can bring anything, Cacoila is what I usually hear.
Sirloin tip roast 6 pounds cut into approximately half inch squares ( I have also used pork loin or half pork line and sirloin tip, interesting combination)
Braise in 1 lb. of lard, yes lard!
In the meantime take 3 large onions and head of garlic in food processor until liquid.
In a bowl mix together one large can of crushed tomatoes , one cup or slightly more of table wine, 3 to 5 bay leaves, teaspoon of Portuguese allspice, 1 teaspoon of paprika, 1/2 to 1 teaspoon of ground cloves, 3 tablespoons of hot chopped peppers, I use Gonsalves brand—–Pimenta de Malagueta Moida, salt to taste
Add all at once to meat and cook in medium until the meat falls apart, 2 plus hours! I use a good stainless steel pressure cooker and once I add liquid I am don in 40 minutes.
Let meat cool so it can be handled without scolding you and our use a potato masher and shred the meat. It is always much better the next day when the flavors of the liquid gold into the meet. Doing this is maybe very hungry , But I left my Cacoila at my brothers house in Rhode Island after Labor Day! Enjoy questions email me, Norm
Correction 2 inch squares