Easy Crockpot Cacoila

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Caçoila is a delicious Portuguese-style of pulled pork or beef. There are countless versions of caçoila [ka-soy-la, although some folks say ka-sir-la] using different types of meat, such as pork, beef and liver, and different ways of serving it, like in a bowl or as a sandwich. Some add vinegar and cinnamon instead of wine and allspice. Recipes vary from family to family and region to region, whether in the United States, Azores, Madeira, Cape Verde, Brazil or in Portugal, they all have one thing in common, a long cooking process to ensure meat is very tender. What I am sharing, reflect my Portuguese heritage. This is one of my food loves. I am addicted to this delectable slow-roasted meat and spices. This sandwich is very simple, meat and bread, but the flavor is so incredible! If you try this, you will understand why this savory, aromatic, salty, tender, juicy, slow-cooked meat ranks as one of my personal favorite dishes. A mixture of pork or both pork and beef can be used.
Prep time: min
Cook time: min
Total time: min
Yield: 8 servings

How-to make Crockpot Cacoila Video

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds pork, cut into cube pieces. (you can substitute beef or combo of both) Recipes vary from Portuguese family to family and region to region.
  • 1 link of chouriço, casing removed, cut into cubes (optional)
  • 2 medium onions (chopped)
  • 2 teaspoons minced garlic
  • 1 ½ teaspoons salt
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • 1 teaspoon Portuguese allspice
  • ¼ teaspoon Portuguese pure safflower
  • ¼ teaspoon crushed red hot pepper flakes
  • 1 bay leaf
  • 1 (8 oz.) can tomato sauce. (you can substitute orange juice) Recipes vary from Portuguese family to family and region to region.
  • ½ cup full bodied red wine (like, red port wine)

Steps

  1. Mix all ingredients together in crock-pot.  
  2. Cover and cook for 4 hours on high or 8 hours on low.
  3. Remove bay leaf.
  4. Break meat apart and mix. Meat will at first have a lot of liquid, but as you mash and break meat apart and mix in, it will get to a pulled pork consistency.