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mom's portugueses cacoula

(1 rating)
crazychelf avatar
Recipe by
maria maxey
@crazychelf
davenport, FL

Great old recipe.Mom use marinateing with those great spices.And the aroma of everything cooking .ITS OUT OF THIS WORLD. IRRESTABLE AND TASTE like nothing you ever had.

(1 rating)
yield 10 -15
prep time 40 Min
cook time 2 Hr

Ingredients For mom's portugueses cacoula

  • 1 1/2 c
    white wine
  • 3/4 c
    vegetable oil
  • 2 pkg
    of sayon goya
  • 3 clove
    fresh garlic finely chopped
  • 1/2 tsp
    all-spiced
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    cumin
  • 1 Tbsp
    sea salt
  • 2 1/2 Tbsp
    fresh crushed red peper
  • 1 Tbsp
    coresedblack peper
  • 3-5 lb
    of boston boneless pork butt (cut into chuks)

How To Make mom's portugueses cacoula

  • 1
    IN A LARGE CONTAINER WITH A TIGHT LID. ADD your pork and ingredients,into the container. REFRIGERATOR THE MEAT,FOR UP TO 24 HOURS ,OR 48 HOURS.
  • 2
    IN LARGE cast iron skillet (or large frying pan), brown each piece on each side
  • 3
    ADD all the meat and marinating spices and juice into a large pot.
  • 4
    ADD 1can, 12 ounces (of your choice beer) Then simmer on medium heat for 1 1/2 hour. Up to 2 1/2 hours.OR until is fork tender. YOU CAN SERVE ON A PORTUGUESES ROLLS. OR COOK WHITE RICE AND SERVE SCOOP SOME OF THE JUICE AND POUR IT THE RICE AND MEAT. IT AND COOK SOME FRESH VEGTS. AND GLASS WHITE WINE,OR JUST A LARGE GLASS OF WATER .,LEMON TWIST. Thank you mom,and vavo Lidia.
  • 5
    MUITO GOSTOE . COMINDA POTUGUESES.
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