CACOILA RECIPES

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.

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 12

• Ingredients

Nutrition Facts : Calories 562.4, FatContent 35.8, SaturatedFatContent 12.4, CholesterolContent 149.7, SodiumContent 286.4, CarbohydrateContent 7.2, FiberContent 1.4, SugarContent 4.4, ProteinContent 43.2

This is marinated beef, Portuguese style. As a variation to cooking, I place all ingredients in a slow cooker on high, stirring often, and cook for about 3 hours, until meat shreds itself.

Provided by John J. Pacheco

Categories     World Cuisine    European    Portuguese

Total Time 14 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 437.3 calories, CarbohydrateContent 10.8 g, CholesterolContent 101.3 mg, FatContent 30 g, FiberContent 2.2 g, ProteinContent 28.5 g, SaturatedFatContent 11.9 g, SodiumContent 90.5 mg, SugarContent 8 g