Cacoila, pronounced “ka-SOI-la”, is a classic Portuguese pork dish that is wonderfully flavorful and tender. Originating from the Azores islands off the coast of Portugal, cacoila features pork that is slowly cooked and marinated in a blend of spices, citrus, wine and garlic. The end result is pork that is fall-off-the-bone tender and infused with big, bold flavors.
In regions of Portugal and Portuguese communities in the United States cacoila is often enjoyed in sandwich form, stuffed into crusty rolls. However it also makes for a fantastic main course when served with simple side dishes like rice, potatoes or salad. If you love pulled pork and bold, international flavors, cacoila is a must-try!
Read on for my complete guide to making authentic cacoila at home I’ll walk you through step-by-step instructions, as well as provide tips and tricks for perfecting this Portuguese specialty Let’s get cooking!
Overview of Cacoila
Before we get cooking, let’s do a quick overview of what exactly cacoila is:
-
Main Ingredient: Pork – Traditionally pork butt or shoulder is used. The high fat content keeps the pork moist and tender.
-
Cooking Method: Slow braising – The pork is seared then slowly cooked in a flavorful liquid until fall-apart tender.
-
Flavor Profile: Citrusy, garlicky and warmly spiced thanks to ingredients like orange, lemon, paprika and cumin.
-
Serving Suggestions: On sandwiches, over rice, with potatoes or other vegetable sides.
Now that you know the basics, let’s get into the nitty gritty of how to make it!
Ingredients You’ll Need
Cacoila requires just a few simple ingredients. Here’s what you’ll need to put this dish together:
- 3-5 lbs pork butt or shoulder, trimmed of excess fat and cut into 2 inch cubes
- 2 oranges, juiced (around 1 cup juice)
- 4 cloves garlic, minced
- 1 cup dry red wine
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon crushed red pepper flakes (optional for heat)
- Salt and pepper to taste
- Vegetable or olive oil for searing
That’s it for the ingredients! Now let’s get cooking.
Step-By-Step Instructions
Follow these simple steps and you’ll have irresistibly tender and flavorful cacoila pork in just a few hours.
1. Sear the Pork Cubes
Start by heating a large skillet with 2 tablespoons oil over medium-high heat. Once hot, add the pork cubes in a single layer, taking care not to overcrowd the pan. Sear on all sides until well browned, about 2 minutes per side.
Browning the pork builds tons of flavor. Take the time to get a nice sear on each side.
2. Make the Braising Liquid
While the pork browns, make your flavorful braising liquid. In a bowl or measuring cup, combine the orange juice, red wine, garlic, spices and a generous pinch of salt and pepper.
You can also add any accumulated pork drippings from the pan to the braising liquid for extra flavor.
3. Braise the Pork
Transfer the seared pork cubes to a Dutch oven or heavy braising pot. Pour the braising liquid over top and add the bay leaves.
Bring to a boil over high heat, then reduce heat to low, cover and simmer for 2 1⁄2 – 3 hours until pork is fall-apart tender when pierced with a fork.
4. Shred and Serve
Once cooked, remove the pork from the braising liquid with a slotted spoon or tongs. Place in a bowl and shred using two forks.
Return the shredded pork to the pot and toss to coat in the braising liquid. Season to taste with salt and pepper.
That’s it – your cacoila is ready to enjoy! Serve on crusty sandwich rolls, over rice or with simple roasted vegetables.
Cooking Tips for Perfect Cacoila Every Time
Follow these tips and tricks for flawless, flavorful cacoila pork every time you make it:
-
Use well-marbled pork: Opt for a well-marbled cut like pork butt to keep the meat moist and tender.
-
Take time to sear properly: Well browned pork adds tons of flavor. Don’t rush the searing step.
-
Simmer low and slow: The long, low cooking is what makes the pork fall-apart tender. Go low and slow.
-
Monitor liquid level: Check periodically and add more liquid if needed to prevent drying out.
-
Shred while hot: Shred the pork immediately after cooking when it’s at its most tender.
-
Toss with braising liquid: Coating the shredded pork in the braising liquid boosts flavor.
Follow those tips and you’ll have the most flavorful, tender cacoila around. Now that you’re all set on the method, let’s talk serving suggestions.
How to Serve Cacoila
Cacoila pork is incredibly versatile. Here are some of my favorite ways to serve it:
-
Sandwiches – Stuff into crusty rolls with pickles, hot sauce, etc.
-
Over rice – Serve cacoila over rice for an easy complete meal.
-
With roasted veggies – Pair with simple roasted potatoes, broccoli, etc.
-
Tacos – Wrap in tortillas with typical taco toppings.
-
Nachos – Pile onto nachos and top with all the fixings.
-
Potato hash – Toss with diced potatoes and onions for a hearty hash.
-
Omelet filling – For a hearty breakfast, add cacoila to an omelet.
As you can see, the serving possibilities are endless! Adjust any of the seasoning or toppings to make each application of cacoila match your tastes.
Recipe Variations
While traditional cacoila uses a citrusy, garlic-forward seasoning blend, you can give this recipe your own spin. Try some of these variations:
-
Use white wine or apple cider instead of red wine
-
Add different warm spices like allspice, cloves or nutmeg
-
Use lime instead of orange for a more tropical flair
-
Toss cooked pork with barbecue sauce for pulled pork sandwiches
-
Add diced tomatoes and bell peppers for a stew-like dish
-
Make it spicy with jalapenos, chili powder or pepper flakes
Part of the fun of cacoila is customizing it to your taste! Play around with different seasoning and serving options.
FAQs
If you’re new to making cacoila, chances are you have a few questions. Here are some common FAQs about this classic pork dish:
Can I use a slow cooker instead of oven braising?
Absolutely! Simply combine all ingredients in a slow cooker and cook on low heat for 6-8 hours until pork is tender.
What cut of pork works best?
Pork shoulder or pork butt is ideal. The marbling keeps the meat moist and shred-able.
What if my pork isn’t shredding easily?
Cook longer, adding more liquid if needed, until the meat is completely fall-apart tender. Shred immediately after cooking for best results.
Can I prepare the pork ahead of time?
You can marinate the pork for 24-48 hours in advance for more flavor. Don’t cook it until ready to serve.
Is cacoila spicy?
It can be! Add crushed red pepper to make it as spicy as you wish. Leave it out for mild flavor.
Enjoy Authentic Cacoila at Home
There you have it – everything you need for authentic, flavor-packed cacoila pork! With a few simple ingredients and some low, slow cooking, you can make this Portuguese specialty for sandwiches, tacos, over rice and more.