Cacoila (pronounced Caserla) Recipe
Cacoila (pronounced Caserla) Recipe photo by stephypoo99
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Cacoila (pronounced Caserla) Recipe

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Growing up in a mainly Portuguese city (and not being Portuguese), I was always envious of the food... so delicious. So I couldn't have been more excited when I married into a Portuguese family, and my mother-in-law took me under her wing and taught me one of the main staples, this wonderful spicy shredded pork meat perfect for sandiches or poured over rice! Always make extra - freezes perfectly!
TOTAL TIME: Prep: 60 min. Cook: 180 min.
MAKES:8 servings
TOTAL TIME: Prep: 60 min. Cook: 180 min.
MAKES: 8 servings


  • 3lbs of pork meat cut into 1 inch pieces
  • 2 cloves garlic crushed (or 1-2 tbsp garlic paste)
  • 4-5 tbsp paprika
  • 1 1/2 c. red wine
  • 4-5 tbsp Pimenta Moida (crushed red pepper sauce - in Spanish or Portuguese section of the grocery store)
  • Salt to taste


  1. In a large bowl or pan, place all ingredients. Stir well (marinade should be thick), and let marinate for TWO DAYS, making sure to stir daily. Once ready, stir once more before adding to a heavy duty large pot on low for two hours, stirring frequently. You'll know when it's ready because the meat can be shredded easily. Serve either whole or shredded. Yield: serves 8
Notes: ~ Amounts can be altered to taste - you cannot mess this up! ~Can also be made using beef stew meat! ~ Slow cookers can also be great. Cook on low until meat is tender enough to shred.

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