This is my neice Kerrin's recipe which was handed down to her by her father. She serves this at many family functions and it is alway a hit. The original version of Cacoila use to be made with various organ meats (yuck), but this more modern version is delicious served with crusty Portuguese bread or rolls.
Add everything but the small can of tomatoes to crock pot. Cook on high for 8-10 hours or until meat is shredded. The last 2 hours add the can of tomatoes undrained. You will have to stir with a fork to break up the meat once in a while. I usually do it every hour or so after the meat is cooked. Serve on your favorite roll. ENJOY!!