Cacoula Recipe

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Lou Ann Marques


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


★★★★★ 1 vote



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3-4 lb
pork (loin)
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
large onions, chopped

How to Make Cacoula


  • 1Marinate 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)
  • 2Take 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.

Printable Recipe Card

About Cacoula

Course/Dish: Beef, Pork

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