Thursday, May 2, 2013

Cacoila

You can't go to a Portuguese Festa without seeing this Portuguese version of Pulled Pork on the menu. It really is a great sandwich.  There are many ways to make this, but this is how my dad makes it :)
Serve this with a Portuguese Papo Seco!

Cacoila

5 lbs of Pork Butt-chopped into workable chunks
12 oz of beer
12 oz of water
4-5 Tablespoons of Portuguese Crushed Red Pepper
3 Tablespoons of paprika
1 whole head of garlic-chopped
1 onion chopped
Olive oil
Salt to taste

Place all ingredients expect the Olive Oil and the onion. in a bowl to create a marinate.  Add the meat to it and let it sit over night.
The following day, coat the bottom of a large dutch oil with olive oil and add onions. Saute onions until almost cooked.  Once the onion is soft add in meat chucks so that you can sear them on all sides.  Once you've done that, add the marinate to the pot.  if the marinate doesn't cover all of your meat, feel free to add more water until it does.  Just make sure to test the salt when it's almost done cooking.  Bring this to a boil mixing occasionally.  Then lower the flame and let it simmer, still stirring occasionally, until the meat falls apart and the sauce thickens.

**You could also do this in a crockpot, but make sure you sear the meat and cook the onions first, then transfer it all to the crock and go low and slow**



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