cacoula

Name: Cacoula
Ingredients: 3-4 pound(s) pork (loin); 1 - slab baby back ribs; - pork liver (optional) no amount given; 2-3 tablespoon(s) crushed red pepper (liquid kind); - lots of garlic, mashed; - white dry wine (good splash i am guessing) plus additional for cooking; - pinch of cinnamon; 2 tablespoon(s) paparika (sweet); - salt to taste; - enough liquid to cover meat; 2 - large onions, chopped

(1 rating)

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Recipe by

Lou Ann Marques

@Lilylou

attleboro, MA

Recipe given to my sister by her Portuguese friend. This is similiar to the one my Mom use to make.

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(1 rating)

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Ingredients For cacoula

3-4 lb

pork (loin)
1

slab baby back ribs
pork liver (optional) no amount given
2-3 Tbsp

crushed red pepper (liquid kind)
lots of garlic, mashed
white dry wine (good splash i am guessing) plus additional for cooking
pinch of cinnamon
2 Tbsp

paparika (sweet)
salt to taste
enough liquid to cover meat
2

large onions, chopped

How To Make cacoula

1
Marinate 2-3 days in: Crushed red pepper (liquid kind) Lots of garlic, mashed White dry wine (good splash) pinch of cinnamon 2 TB paparika (sweet) salt

2
Take meat out of marinade. Brown with Crisco or oil. Add 2 large onions chopped - cook until transparent. Add Marinade and cook 2 hours or until meat is tender. Add more liquid if necessary - 1/2 water and 1/2 wine.
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cacoula

Ingredients For cacoula

How To Make cacoula

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