Portuguese Cacoila
Transport your taste buds to Portugal with this rich and flavorful Portuguese Cacoila recipe, a traditional Azorean pork stew that boasts tender, marinated pork in a symphony of warm spices like paprika, cinnamon, and allspice. Slow-cooked to perfection, this comforting dish combines the depth of dry white wine and red wine vinegar with aromatic garlic and onion, creating a melt-in-your-mouth experience. The overnight marinade infuses every bite with bold, rustic flavors, while the long, gentle simmer ensures the pork becomes irresistibly tender. Perfectly paired with crusty bread, rice, or boiled potatoes, this authentic recipe makes a hearty, satisfying meal for family dinners, celebration feasts, or any time you crave a touch of Portuguese culinary heritage.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (cut into 2-inch chunks)
- 6 Garlic cloves (minced)
- 1 White onion (finely chopped)
- 2 tbsp Paprika
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground allspice
- 2 Bay leaves
- 1.5 cups Dry white wine
- 0.5 cup Red wine vinegar
- 3 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Freshly ground black pepper
- 1 cup Water (as needed)
Instructions
In a large bowl, combine the pork chunks, minced garlic, chopped onion, paprika, ground cinnamon, ground allspice, bay leaves, white wine, red wine vinegar, olive oil, salt, and black pepper.
Mix the ingredients well to coat the pork thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours or overnight for deeper flavor.
Once the pork has marinated, remove it from the refrigerator and allow it to come to room temperature for about 20 minutes.
Transfer the entire mixture (including the marinade) into a large, heavy-bottomed pot or Dutch oven.
Place the pot over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking.
Once it starts to simmer, reduce the heat to low, cover the pot, and cook for approximately 3 to 4 hours, stirring every 30-45 minutes. Add water in small amounts as needed to prevent the stew from drying out.
The pork is done when it is tender and can easily be shredded with a fork. Taste and adjust seasoning with additional salt or pepper if necessary.
Serve the Cacoila hot with crusty bread, over rice, or alongside boiled potatoes. Enjoy!
Nutrition Facts
Calories |
3814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.6 g | 364% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 4649 mg | 202% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 9.6 g | ||
| Protein | 222.4 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4305 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
