Slow-Cooked Portuguese Cacoila

While home in Rhode Island for Christmas, my mom taught me how to make Portuguese cacoila, which is a slow-cooked pulled pork made with fresh orange juice and a lot of spices! Any meal that requires you to simply toss all the ingredients in slow-cooker for 6-8 hours is pretty much magic. It is a great meal to make on a lazy day, or in my moms case, when all your kids are home and rummaging through your kitchen every 2-3 hours looking for food! My great-grandparents were both from the Azores, and I am incredibly grateful that my mom and grandmother have shared so many wonderful family recipes with me over the years. I’m hoping to get Portuguese kale soup on here soon for you, too!

5-6 lbs Boston butt pork roast, or pork shoulder
6 oranges, juiced
4 garlic cloves, chopped
3/4 cup red wine
4 tablespoons apple cider vinegar
3 tablespoons paprika
2 tablespoons red pepper flakes
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Start by trimming the fat on the roast. You want to leave some of it, as it will add flavor, but trim the large bits off. Cut the roast into large chunks. Put all the ingredients in a large bowl and refrigerate (covered) for at least 12 hours. Next, add all the ingredients to a slow cooker and cook for 6-8 hours. Alternatively, you can use a dutch oven and cook for 4 hours in the oven at 325 degrees. Lastly, break up and shred the pork! My mom serves the cacoila on soft rolls with freshly sliced onion. And it is heavenly.

Thanks mom for sharing another recipe!

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