Tender, rich, wine-braised Portuguese (cacoila) pulled pork that transforms dinner into a celebration — family favorite comfort food with bold flavor.
If you love deeply savory, fall-apart pulled pork with layers of bold Portuguese flavor, this Cacoila recipe delivers. Slow-simmered in fortified red wine, rich spices, and aromatics, every bite is tender, juicy, and richly seasoned with just enough heat and complexity to make it unforgettable. It’s perfect for family dinners, feeding a crowd, or turning into hearty sandwiches.
Why This Recipe Works
- Long, slow cooking builds flavor — gentle heat allows the pork to become incredibly tender and absorb the marinade.
- Balanced savory and tangy profile — wine, garlic, and spices meld beautifully for rich depth of flavor.
- Versatile service options — serve on rolls, rice, potatoes, or pasta for different meals.
- Crowd-pleasing comfort food — hearty, satisfying, and perfect for family or gatherings.
Ingredients — What They Do
- Boneless pork butt (Boston roast) – Rich in fat and connective tissue, this cut breaks down into tender meat during long cooking.
- Crushed tomatoes & tomato sauce – Bring acidity and body to the sauce, balancing the richness of the pork.
- Sweet red wine (Madeira or alternative) – Adds depth and slight sweetness; the acidity helps tenderize the meat.
- Onion – Adds natural sweetness and aromatic base.
- Portuguese allspice – Signature spice blend that adds complex flavor; substitute with allspice + cinnamon + orange peel if needed.
- Paprika – Adds color and mild smokiness.
- Crushed red pepper flakes – Adjustable heat element.
- Bay leaves – Earthy aromatics that deepen the sauce flavor.
- Garlic, salt, pepper – Essentials for savory backbone and seasoning.
How to Cook Portuguese Cacoila
- Prepare the ingredients: Place the pork, crushed tomatoes, tomato sauce, wine, sliced onion, spices, bay leaves, garlic, and seasonings into your slow cooker [paid link] or heavy pot.
- Slow simmer: Cook on low heat for 10–12 hours until the pork is extremely tender and pulls apart easily.
- Shred & stir: Use two forks to shred the pork directly in the sauce so it soaks up all the rich juices.
- Serve: Plate it as is, on crusty rolls, or over rice or potatoes.
Pro Tips
- Don’t rush the cook: The slow, long simmer is what makes the pork ultra-tender.
- Use fortified wine if possible: Madeira adds authentic depth; if unavailable, use another quality sweet red.
- Adjust heat to taste: Start with a modest amount of red pepper and increase only after tasting.
Serving Suggestions
Portuguese Cacoila is a versatile dish that works for both casual meals and special gatherings. Here are some of the best ways to serve it:
- Classic Style: Spoon the tender pulled pork over white rice to soak up the rich, flavorful sauce.
- With Crusty Bread or Rolls: Serve with Portuguese rolls or crusty bread for dipping and making hearty sandwiches.
- Over Potatoes: Pair with roasted potatoes, mashed potatoes, or boiled potatoes for a comforting, filling meal.
Recipe Variations
- Spicy Cacoila — Increase crushed red pepper or add piri piri for more heat.
- Beef Cacoila — Substitute beef stew meat for pork for a richer, robust flavor.
- Chicken Cacoila — Use boneless chicken thighs for a lighter, quicker version.
- Slow Cooker [paid link] Sandwich Style — Serve shredded meat piled high on Portuguese rolls with optional hot sauce.
New Life for Leftovers
- Tacos or flatbreads: Warm shredded Cacoila in tortillas or flatbread.
- Loaded potatoes: Top baked potatoes with reheated Cacoila and sauce.
- Rice bowls: Serve reheated over rice with steamed veggies.
Storage
- Refrigerator: Store cooled Cacoila in an airtight container for up to 3–4 days.
- Freezer: Freeze portions up to 3 months; thaw overnight then reheat gently.
People Often Ask (FAQs)
What cut of meat is best?
Pork butt (Boston roast) is ideal because its fat keeps the meat juicy during long cooking.
Can I make Cacoila without wine?
Yes — use a sweet red wine alternative or a mix of red wine vinegar diluted with water, but the flavor will differ slightly.
How spicy is Cacoila?
It depends on your recipe; mild versions use minimal heat while others embrace red pepper flakes or piri piri.
Final Thought
This Portuguese Cacoila recipe is more than pulled pork — it’s a culinary tradition that brings rich flavor and comfort to any table. Once you taste how tender and deeply seasoned it is, you’ll be saving the recipe for every gathering. Pin it now so you can savor this slow-simmered favorite again and again.
Portuguese Cacoila Recipe, carne de vinha d’alhos
Ingredients
- 4 lbs boneless pork butt
- 28 oz can crushed tomatoes
- 28 oz can tomato sauce
- 1 1/2 cups Sweet Red Wine, Madeira See Notes
- 1 large onion , sliced thinly
- 1 tablespoon Portuguese Allspice See Notes
- 1 tablespoon Paprika
- 1 to 2 tablespoons crushed red pepper flakes , more or less for spiciness
- salt and pepper , to taste
- 2 Whole Bay leaves
- 2 cloves garlic more or less to taste
Optional Ingredients:
- 8 Hamburger buns or Rolls [See Note]
Instructions
- Place all the ingredients, aside from the sandwich buns, in your 6-qt slow cooker [paid link].
- Simmer on low for 10 to 12 hours until the meat is tender and easily pulls apart.
- Stir the shredded meat back into the sauce. Serve as is or as sandwiches.
Notes
- Portuguese hard rolls are not available in all areas of the world. Chicago rolls would work well here. Nutrition is calculated with a hamburger bun.
- Traditionally, cacoila is served on a bulky roll but it may also be served over rice or potatoes for a more hearty meal.
- Beef is equally delicious in this recipe and for that, I use a cut of meat like stew beef.
- If Portuguese allspice is not available, use regular allspice and a pinch of each of the following: ground cinnamon and dried orange peel. Then add two whole star anise pods. Remove the star anise pods before serving.
- Madeira Red Wine is a fortified wine typically found in the liquor store. Because of the fortification, it is not usually found in the grocery store. If you prefer, you may substitute the Madeira wine with a sweet red table wine. I recommend Yellow Tail Sweet Red Roo for its similar flavor notes. I do not recommend Barefoot Sweet Red for this recipe.
Nutrition
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You mention Vinegar in the marinade, but it’s not listed in the ingredients. I’m confused.
Sorry Douglas, that should have said wine. I used wine as the acid in this recipe.
You mentioned vinegar and garlic balance the flavor. Is there vinegar in this recipe? I don’t see it listed in the ingredient list.
Sorry Kim, that should have said wine. I used wine as the acid in this recipe.
Grew up eating portuguese food but its interesting how we all had versions of this dish. Its so good but I always use pork shoulder (less fat) and we use crushed red pepper instead of the tomato sauce and marinate the meat for 2 days before cooking. SO DELISH! Thanks to the portuguese peeps for posting.
Trying out this recipe today I omitted the star anise because I can’t stand that licorice flavor I didn’t have any orange peel either so I’m hoping it’ll still work just fine. I also added a few cloves of minced garlic because to me there’s always garlic in a Portuguese recipe.
Can’t wait for dinner
no star anise for me either but did add 2 tbsp of garlic..smells yum!🤗😁🍄
My little brother just came in from out of town and the first thing he said when he came in is how good the apartment smelled. So now the three of us – him, my husband, and myself – are standing in the kitchen, stuffing our faces with the most tender, flavorful pulled pork we’ve ever had.
It’s so tender, it keeps slipping out of the tongs. So so SO yummy!
Link to my pic:
https://www.pinterest.com/pin/305118943510060672/activity/tried
Madeira is from Madeira(the Portuguese islands off of Africa), not the Azores. The Azores do make a fortified wine, but it’s not very common.
Great recipe…
Cheers,
Hi Ryan.
Thanks a lot. My family always said it was Portuguese wine and I think we assumed it was from the Azores. I will check out your great info and update my article. Have a great day!
I’m originally from southeast Mass and grew up eating Portuguese food. I am now living the military lifestyle and moving often and boy do I miss it! Last time we visited my parents back home they made a huge pot of kale soup! :) I am excited to make this recipe and surprise my husband as its one of his favorites! Not sure if he will be so excited when he finds out I’m stealing some of his Madeira wine he has in the cabinet from the Portuguese Feast! Haha!
You can also find madeira wine in the liquor store. Since it’s fortified, it is usually only found in the liquor store in most areas. I hope you enjoy – we just enjoyed this last week. I love kale soup, too!
Im from New Bedford originally. I grew up eating this dish and have been making my own version ever since. I am 35 and an executive chef now. I lovie cooking this dish for people who have never had it here in Palm Bay/Melbourne Florida.
Nice to meet you. Before I moved to South Carolina, I lived in Orlando, Florida. Still nothing beats the comfort food of traditional Portuguese recipes I learned living in coastal Massachusetts. I enjoy sharing that culture with others.
What do you serve with it?
This is one of my favorite Portuguese recipes. Thanks for sharing. I had no idea it was really that simple.