Slow-Cooked Spicy Portuguese Cacoila from Taste Of Home’s Slow Cooker Recipe Cards Magazine 2013

Portugal. Not a country that’s ever been on my radar or bucket list.

The most that I know about it is that I can find it by going to Spain and looking west. That’s it. Sad, huh?

Considering how much traveling I’ve done, it’s times like this that I realize how little of the world I’ve actually seen. I may have a good portion of the Middle East and a little bit of Europe covered in push pins, but the rest of my world map is wide open.

The last time I was overseas, Hubby and I meandered our way around northern Italy. It was a perfect trip for a young couple in love, but not one I’d recommend taking with a seven year-old in tow.

From what I’ve seen from perusing information about Portugal online, we might fare better there as a threesome. Considering that the entire country is roughly the size of Indiana, it’s an easy journey to get from mountains to ocean in a day’s travel.

They say that the surfing is best in Portugal. World records are broken there, including the latest one that was possibly set on Monday, an insane man riding a 100-foot wave.  Yeah, it would be fun. To watch.

Before this week I’d have had to say that I knew nothing about the food in Portugal. Taste of Home changed that. If Cacoila is a good  measure of what the Portuguese eat, I’m all for a vacation there. Soon.

The Process

I know that there are many times I’ve said a recipe is really easy. This is another of them and this time I really mean it.

Before heading to bed, you can even be in your jammies and slippers, throw a pork shoulder in a large zip top bag along with some wine, garlic, bay leaves, salt, paprika, red pepper flakes and cinnamon. Smoosh things around and put the bag in the fridge. Go to bed.

The next morning, dump the bag’s contents in the slow cooker along with a bit of water and a chopped onion (I sliced mine so it would match the long shreds of pork).

That’s it.

The Verdict

Even though I only used two teaspoons of red pepper flakes, this was way too hot for Dudette. She took one bite and pushed her plate away, which was fine with Hubby because he devoured his sandwich and was more than willing to grab hers.

We both loved this. It’s a bit reminiscent of southern pulled pork, except that it’s really not. The wine and cinnamon give the meat a distinctly international flavor. It can be served over rice or with boiled potatoes, but I went the route of the ‘fast food’ street vendors in Portugal, using tongs to put the meat between crusty, cut rolls.

It was a good choice.

What I’d Do Different Next Time

Not a thing.

Slow-Cooked Spicy Portuguese Cacoila from Taste Of Home's Slow Cooker Recipe Cards Magazine 2013
 
Prep time
Cook time
Total time
 
from Taste of Home's Slow Cooker Recipe Cards Magazine 2013
Source:
Recipe type: Sandwich
Cuisine: Portuguese
Serves: 12
Ingredients
  • 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
  • ½ cup water
  • 12 bolillos or hoagie buns, split, optional
Directions
  1. Place pork in a large resealable bag; add wine, garlic and seasonings. Seal bag and turn to coat. Refrigerate overnight.
  2. 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.
  3. Skim fat. Remove bay leaves. Shred meat with two forks. If desired, serve with a slotted spoon on bolillos.

 

Apparently, I have a problem with the word Portuguese. I keep trying to put the e before the u, even though I know it’s not correct. I’ve tried to change them all, but if you see one of my misspelled words, please let me know, ok?

This entry was posted in Magazine Recipes, Taste of Home Magazine and tagged , , , , , , . Bookmark the permalink.

23 Responses to Slow-Cooked Spicy Portuguese Cacoila from Taste Of Home’s Slow Cooker Recipe Cards Magazine 2013

  1. Hubby says:

    This was very good. I didn't realize it was the Portuguese pork. I wonder who it was that thought it a good meal to tackle.

  2. Curry and Comfort says:

    That photo leaps of the page. You are making me very hungry!!

  3. Mmmmm – this looks SO good :) I love the recipes like this!

  4. Patricia Taylor says:

    We touched down for refueling in Portugal about 25 years ago, and I have dreamed of going there for a visit ever since. I think it is a beautiful country.

  5. cravingsofalunatic says:

    I always think of David Leite when I think Portuguese food. I have his cookbook and love it.

    This looks fabulous. I love red pepper flakes but I usually dial them back for mini-me too. If I'm super hungry I'll "accidentally" put more on hers so I have some extra dinner.

  6. I've never been to Portugal either! My world map has very few pushpins in it. I love red pepper flakes and although Taylor doesn't mind a small hint of spice, she would probably take after Dudette on this one. :) I do like easy, or should I say efficient, recipes! Especially when I get to use my slow cooker.

  7. I've only been to Portugal once but I loved it. Never heard of this though but I love it already. What a great dish for a large group, pinning it!

  8. Kristen says:

    I am loving the slow cooker meals you have been making. I'd have to side with Dudette and dial back the pepper, but the other flavors sound fantastic. I bought my second son his very own Costco-sized red pepper flake bottle so he can add what he wants after it's on his plate. He is the only one who appreciates spicy food.

  9. Deb says:

    So happy to see a Portuguese recipe on foodgawker.com….I'm 100% Portuguese and grew up with this! It's pronounced ca-ser-la if anyone was wondering. ;) This recipe is pretty similar to what my mom and now I make except instead of cinnamon we use a Portuguese all spice that can be found in specialty markets or on the international aisle of any good grocery market. We also use homemade red table wine and a lot more garlic! Thanks for posting a recipe that is very dear to me and I love your blog!

    • Hi Deb! Thanks so much for dropping me a note and explaining more about Cacoila and for showing me how to pronounce it. I had no idea and was doing a very bad job of it! I'm also happy to get confirmation that the dish is so very close to authentic. We enjoyed it very much.

  10. Pingback: Sunday Sevens: November 3rd - Crumb: A Food Blog

  11. Pingback: The Sunday Sip ~ Halloween, Christmas In November, KitchenAid Update and The Dish Of The WeekTaking On Magazines One Recipe at a Time

  12. Ameena says:

    I haven't been to Italy…I haven't been to Portugal. Two places on my list!

    I've never had Portuguese food before…cacoila looks delicious. I noted Deb's pronunciation above so if I ever get to Portugal I'll be ready…

  13. griffinsgrub says:

    I've always been fascinated by Portugal. Maybe its because I grew up surfing (and yes, I saw your post about the 100ft wave on FB the other day, thanks for sharing that). All that coast line. And all that fresh seafood. I even took Portugese for two years in college (and no, I hardly retained any of it). I'd love to try that sandwich. Do you think cheese would benefit it and what type?

    • I wouldn't add cheese. It has so much flavor on its own, the cheese would just overwhelm that. You Texan, you. :) I'm glad you liked that video. It was amazing to watch. How cool that you've been over there. It's on my bucket list.

  14. Assunção says:

    Caçoila is a kind of pan, made ​​of clay or iron used formerly in the small villages.
    Cinnamon in traditional Portuguese cuisine, is only used in desserts such as rice pudding, for example, I do not know a single typical recipe which is used as a seasoning for meat (although I love chicken or roast turkey in the oven with lemon, rosemary and cinnamon!).
    However your recipe looks great and I'm curious to try it!

    PS – If you ever come to Portugal, I assure you that you will just love our food!

  15. Pingback: Portuguese Stewed Beef from Pico Island Recipe | Leite's Culinaria

Add Comment Register



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>