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Slow-Cooked Spicy Portuguese Cacoila

 Slow-Cooked Spicy 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. —Michele Merlino, Exeter, Rhode Island
12 ServingsPrep: 20 min. Cook: 6 hours


  • 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


  • Place pork in a large resealable bag; add wine, garlic and
  • seasonings. Seal bag and turn to coat. 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 two forks. If desired,
  • serve with a slotted spoon on bolillos. Yield: 12 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Slow-Cooked Spicy Portuguese Cacoila (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.