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Cacoila

A traditional Portuguese slow-cooked pork dish infused with rich spices, perfect for gatherings or comforting meals.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Portuguese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs pork shoulder cut into large chunks
  • 4 cloves garlic minced
  • 1 large onion chopped
  • 1 cup white wine
  • 1/2 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Dutch oven or slow cooker
  • Measuring spoons
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. In a large mixing bowl, combine minced garlic, chopped onion, white wine, apple cider vinegar, olive oil, paprika, cumin, oregano, salt, and pepper.
  2. Add the pork shoulder chunks to the marinade, making sure they are well-coated. Cover and refrigerate for at least 2 hours or overnight.
  3. In a Dutch oven, heat a bit of olive oil over medium-high heat and sear the marinated pork on all sides until browned.
  4. Pour the marinade over the seared pork in the Dutch oven.
  5. Cover the Dutch oven and reduce heat to low, allowing it to simmer for about 3 hours.
  6. Once the pork is tender, remove it from the pot and shred it with two forks.
  7. Return the shredded pork to the pot and stir to combine with the sauce. Let it simmer for an additional 10 minutes.
  8. Serve the Cacoila warm, either on its own or in a sandwich.

Notes

For a richer flavor, add some smoked paprika to the marinade. Pair it with crusty bread or rice.