Crock Pot Cacoila

Lou Ann Marques


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.


★★★★★ 1 vote

10 Min
8 Hr


Add to Grocery List

  • 1 lb
    boneless pork ribs
  • 1 lb
    stew beef
  • 1 large
    onion, coursely chopped
  • 3
    garlic cloves, chopped
  • 2
    bay leaves
  • 1/2 Tbsp
    portuguese allspice
  • 1 Tbsp
  • 1 small
    can tomatoes, diced
  • 2 Tbsp
    crushed red pepper (liquid type)
  • 1/4 c
    good red wine
  • ·
    salt and pepper, to taste

How to Make Crock Pot Cacoila


  1. 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!!

Printable Recipe Card

About Crock Pot Cacoila

Course/Dish: Beef, Pork

Show 3 Comments & Reviews

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