This Portuguese pulled pork recipe is a crowd pleaser. Tender and juicy with a punch of flavor from the spices and red wine, step away from ordinary pulled pork with this caçoila recipe. This recipe is written for a 6-qt slow cooker.
4lbsboneless pork butt
28ozcan crushed tomatoes
28ozcan tomato sauce
1 1/2cupsSweet Red Wine, MadeiraSee Notes
1large onion, sliced thinly
1tablespoonPortuguese AllspiceSee Notes
1 to 2tablespoonscrushed red pepper flakes, more or less for spiciness
salt and pepper, to taste
2Whole Bay leaves
8French Hamburger buns
Place all the ingredients, aside from the sandwich buns, in your 6-qt slow cooker.
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.
Nutrition calculated with 1 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.