by Kathy Hamman Miller
Cacoila is Portuguese dish that is named after a clay cooking pot that was used to slow cook the meat. The recipe is now trending, being made in a slow cooker pot with choosing a good bun to serve it on.
It’s a crowd pleaser for sure! Tender with a punch of flavor from the spices and red wine. It’s great to make ahead for your family gatherings.
Ingredients:
2 pounds boneless meat – pork butt or beef
4 tablespoons lard
1 onion chopped
2 cloves garlic minced
2 bay leaves
1/4 tsp allspice
1 teaspoon paprika
1 small can diced tomatoes
Black pepper to taste
2 teaspoons crushed red pepper
1/4 cup red table wine – use red port wine or any other sweet rich red wine of choice.
Directions:
Cut meat into 2-inch sections and place in a large bowl, add wine garlic and seasonings turn to coat and refrigerate overnight.
Transfer to a 5 or 6 quart slow cooker that is heated with the lard melted. Add the onion and water. Cook covered on low for 6 to 8 hours or until meat is tender.
Skim the fat off, remove bay leaves and shred meat by placing two forks in at a time and pulling apart. Serve alone or on buns as sandwiches. Enjoy!
