CACOILA
This Portugese favorite is a great alternative to pulled pork, which uses a fattier pork shoulder cut and normally contains sugary barbeque sauce. Pronounced “cah-sur-la”, this cacoila dish was shared by our own Deb Amaral, and uses a lean cut of boneless pork chop, marinated and slow roasted for an incredibly juicy, flavorful meat. Serve on a sandwich or with roasted potatoes!
Ingredients
  • 3lbs Boneless Pork – cut into chunks
  • 1 ¼tsp garlic
  • 1tsp Smoked Paprika
  • 2tsp Sea Salt
  • tsp Black Pepper
  • ¼tsp Cayenne Pepper
  • ½tsp Cinnamon
  • ½tsp Oregano
  • ½tsp Cumin
  • 1cup White Wine…I use Chablis
  • ½cup Orange Juice
  • 1 Bay LeafRemove before serving
Instructions
  1. Marinate overnight.
  2. There are 2 ways to cook: 1) Start in a Dutch Oven and cook at 250 degree oven and bake for 3.5 – 4 hrs. 2) Combine all ingredients and put in crock pot. Cook on High for 2.5 hrs turn to low for another 1.5 hrs.
  3. 3) After slow-cooking, the pork will be ready to shred apart. Serve on some fresh soft rolls or over roasted potatoes with a side salad.