Best 3 Crock Pot Cacoila Recipes

**Unveil the Delights of Cacoila: A Culinary Journey Through Portuguese Flavors**

Embark on a tantalizing culinary adventure with cacoila, a traditional Portuguese dish that captures the essence of rich flavors and aromatic spices. This delectable dish, made from pork shoulder or loin, is marinated in a symphony of garlic, paprika, bay leaves, and white wine, infusing it with a distinctive taste that will tantalize your taste buds. Discover the diverse culinary expressions of cacoila as we present a collection of irresistible recipes that showcase its versatility. From the classic oven-roasted cacoila that exudes a crispy exterior and a succulent interior to the slow-cooked crock-pot cacoila that yields fall-off-the-bone tenderness, each recipe promises an unforgettable gastronomic experience. Indulge in the smoky and savory grilled cacoila, perfect for outdoor gatherings, or savor the comforting goodness of cacoila stew, a hearty and flavorful dish that warms the soul on chilly evenings. Prepare to be captivated by cacoila's enchanting flavors as you explore the culinary treasures of Portugal through these enticing recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CAçOILA | PORTUGUESE STEWED BEEF

Caçoila | Portuguese Stewed Beef image

This recipe for cacoila, Portuguese stewed beef from Pico, is made with red peppers and beef or stewed pork, red wine, tomato, butter sauce.

Provided by Ana Taveira

Categories Entrees

Time 4h

Number Of Ingredients 16

Ingredients

One (4 1/2-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
2 tablespoons crushed red peppers (see LC Note above), or more to taste, or 1/2 teaspoon crushed red pepper flakes
1 large (9 oz) onion, cut into slices
1 bunch parsley, coarsely chopped
6 to 8 bunch cloves garlic, smashed and peeled
2 bay leaf
1/2 teaspoon allspice berries
4 whole cloves
Kosher salt, to taste (optional)
3 tablespoons (1 1/2 oz) unsalted butter or lard
2 cups hearty red table wine
2 tablespoons store-bought or homemade tomato paste
1/2 teaspoon ground cinnamon
Boiled white potatoes (optional)
Roasted red peppers (optional)
Cooked greens (optional)

Steps:

The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.
In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 1/2 hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens. Originally published May 10, 2001.

Nutrition Facts : Calories 446 calories

CACOILA (PORTUGUESE STEWED PORK)

Cacoila (Portuguese Stewed Pork) image

You take an inexpensive piece of pork season it with a combination of spices and red wine, then slow cook to produce a tender and flavorful meal. In the south of Portugal the meat is cooked directly in the marinade (like this recipe) while some cooks in the north like to marinate the pork up to 2 days then cook it on a rack. Sometimes they slide a tray of cooked rice underneath the roast to catch the juices (the rice will have a strong flavor, not to everyone's taste). Please do not be tempted to use a more expensive cut, such as tenderloin, because it will not have the marbling necessary to keep the meat moist during the long cooking time. Serve with plain boiled potatoes and Portuguese hard rolls to soak up the pan juices.

Provided by threeovens

Categories Pork

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 -5 lbs pork butt
2 garlic cloves, minced
2 oranges (juice only)
1/2 teaspoon kosher salt, more to taste
1 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/4 teaspoon ground thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 pinch ground cinnamon or 1 pinch ground allspice
1 cup dry red wine
1/4 teaspoon hot pepper sauce (optional)

Steps:

Preheat oven to 325 degrees F.
Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water).
Once you can easily break the meat apart with a fork, it is done.

Nutrition Facts : Calories 562.4, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 286.4, Carbohydrate 7.2, Fiber 1.4, Sugar 4.4, Protein 43.2

CROCK POT CACOILA

Crock Pot Cacoila image

This is my neice Kerrin's recipe which was handed down to her by her father. She serves this at many family functions and it is alway a hit. The original version of Cacoila use to be made with various organ meats (yuck), but this more modern version is delicious served with crusty Portuguese bread or rolls.

Provided by Lou Ann Marques

Categories Beef

Time 8h10m

Number Of Ingredients 11

Ingredients

1 lb boneless pork ribs
1 lb stew beef
1 large onion, coursely chopped
3 garlic cloves, chopped
2 bay leaves
1/2 Tbsp portuguese allspice
1 Tbsp paprika
1 small can tomatoes, diced
2 Tbsp crushed red pepper (liquid type)
1/4 c good red wine
salt and pepper, to taste

Steps:

1. Add everything but the small can of tomatoes to crock pot. Cook on high for 8-10 hours or until meat is shredded. The last 2 hours add the can of tomatoes undrained. You will have to stir with a fork to break up the meat once in a while. I usually do it every hour or so after the meat is cooked. Serve on your favorite roll. ENJOY!!

Tips:

Choose the right cut of meat: Cacoila is traditionally made with pork shoulder, but you can also use pork loin or pork butt. If you're using a leaner cut of meat, you may need to add a little extra fat to the pot.

Trim the fat: Before cooking, trim any excess fat from the meat. This will help to prevent the stew from becoming too greasy.

Use a Dutch oven or slow cooker: A Dutch oven or slow cooker is the best way to cook cacoila. This allows the meat to cook slowly and evenly, resulting in a tender and flavorful stew.

Add plenty of flavor: Cacoila is a versatile dish that can be customized to your liking. Be sure to add plenty of herbs, spices, and vegetables to the pot. Some popular ingredients include garlic, onion, carrots, celery, potatoes, and tomatoes.

Cook the stew on low heat: Cacoila should be cooked on low heat for several hours. This allows the flavors to develop and the meat to become fall-apart tender.

Conclusion:

Crock-Pot Cacoila is a delicious and easy-to-make Portuguese stew that is perfect for a weeknight meal. The pork is tender and flavorful, and the sauce is rich and savory. Serve cacoila with rice, potatoes, or bread.