MOM'S Portugueses cacoula

Mom's Portugueses Cacoula Recipe

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maria maxey

By
@crazychelf

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-15
Prep:
40 Min
Cook:
2 Hr

Ingredients

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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

Step-by-Step

  • 1IN 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.
  • 2IN LARGE cast iron skillet (or large frying pan),
    brown each piece on each side
  • 3ADD all the meat and marinating spices and juice into a large pot.
  • 4ADD 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.
  • 5MUITO GOSTOE . COMINDA POTUGUESES.

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