Cacoila is like a Portuguese version of pulled pork.  And yes, it makes excellent sandwiches.  This could also be made in the slow cooker.  In that case, skip the marinating and just throw everything in the slow cooker and set it on low for 7 or 8 hours.



10 servings

Time to Make

  • Overnight marinating is called for
  • It cooks 1 or 2 hours


  • 5 pounds pork shoulder, cut into 2-inch cubes
  • 12 ounces beer
  • 12 ounces water
  • 4 to 5 tablespoons Pimenta Moida or the equivalent jarred roasted red pepper, chopped
  • 3 tablespoons of paprika
  • 1 whole head of garlic, chopped
  • 1 onion, chopped
  • olive oil
  • salt


  1. Prepare the marinade by combining the beer, water, pimenta moida, paprika, and garlic.  Add the meat and refrigerate overnight.  Drain the meat, reserving the marinade.
  2. Saute the onions in the oil until softened.  Add the meat and brown on all sides.  Pour in the marinade so that it covers the meat.  Add water if it does not.  Bring to a boil.  Give it a stir, cover, reduce heat, and simmer until the meat is falling apart and the liquid is thickened, and hour or two.



One thought on “Cacoila

  1. Hey Lucy! Glad to try one of your recipes! I must have messed up – it smelled heavenly while cooking, but was kind of bland when we ate it. I actually reduced the amount of meat, but kept the seasonings almost the same. I did use the “wrong” cut of pork I think – it was a hunk of pork tenderloin, so it probably didn’t have the fat content. I marinated overnight plus cooked in a crockpot. Anyway, I’m gonna try again after CQ and will post the results!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s