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Cacoila Sandwich (Portuguese Pulled Pork)

This Cacoila Sandwich consists of slow cooked pork butt marinated in a dry rub. It’s cooked in a white wine and orange juice until fork tender. This Portuguese pulled pork sandwich is one of my favorites.

Cacoila Sandwich
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Note: Original images were replaced and step-by-step photos were added on October 19, 2022.

Hi everyone! What I am sharing with you today is one of my top ten favorite foods. Cacoila sandwich was my introduction to Portuguese cuisine. I was addicted to this delectable amalgamation of slow-roasted pork and spices the very first time I had it. It reminds me of the pulled pork sandwiches I had as a child in Vietnam. 


I had my first Cacoila sandwich when I was in college and fell in love. It’s a simple sandwich consisting of Cacoila, a Portuguese pulled pork, in a roll or bun. It’s simple but the flavor is incredible! If you try this, you will understand why this savory, aromatic, salty, tender, juicy, slow-cooked pork ranks as one of my personal favorite dishes.

Cacoila Sandwich

My recipe is an adaptation of one I found by Richard Methia. I have made it a couple of times before, making adjustments along the way. As with any other slow-cooked meat, the optimal cut to use for cacoila is one with a lot of marbling and fat. I use boneless pork butt as Richard recommended. 

One notable deviation from his recipe is the marinating process. I marinaded the pork in a dry rub overnight—the original recipe did not. Another adaption I made was lowering the oven temperature to 250° F instead of the recommended 325° F. I find that I get tender and more consistent result cooking meat at the lower temperature.

Cacoila Sandwich

In the past, the only time I was able to enjoy these sandwiches was when I visited my favorite Portuguese take out restaurant 90 miles away.  I would only have it a couple times a year. Now that I have very closely replicated the recipe, I will be able enjoy cacoila whenever I want! 


Recipe Highlights:

  • Trim some excess fat off pork. Cut pork into about 1.5 inch chunks.
  • Combine dry rub ingredients.
  • Place pork chunks into a large zip lock bag. Add dry rub. Massage to work rub into pork.
  • Refrigerate overnight.

  • Preheat oven to 250° F.
  • Combine wine, orange juice, red wine vinegar, and salt in a bowl.
  • Place pork into a dutch oven. 
  • Add the liquid mixture and a bay leaf.
  • Bake for 3 1/2 hours or until fork tender.
  • Remove pork and shred using two forks. 
  • Skim fat off the dripping/marinade. Return pork back to the dutch oven.
  • Serve on Portuguese rolls or bulky rolls.
  • See recipe card for more details and slow cooker instructions.

View the how-to video or save for later with this Pinterest Pin.


Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

  • This enameled cast iron dutch oven is perfect for slow cooking the pork. I love that I can take it straight from the oven to the table.
  • A slow cooker can also be used. This 4-quart and programmable.
  • These jumbo size storage bags are convenient for marinating, and cleanup a non-issue!
  • This fat separator makes skimming fat easy. It comes in handy when you don’t want to skim fat the old-fashioned way.

UPDATE: When this post was originally published, I provided a link to Richard Methia’s site. Unfortunately, the link no longer exists and I have since removed it. But I want to thank Richard for providing the inspiration for this recipe.


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Cacoila Sandwich (Portuguese Pulled Pork)

Difficulty:BeginnerPrep time: 15 minutesCook time:3 hours 30 minutesRest time:8 hours Total time:11 hours 45 minutesServings:6 Serving

Description

This Cacoila Sandwich consists of slow cooked pork butt marinated in a dry rub. It’s cooked in a white wine and orange juice until fork tender. This Portuguese pulled pork sandwich is one of my favorites.

Ingredients

Instructions

  1. Trim some excess fat off pork. Don’t take too much off—it is needed for flavoring. Cut into 1.5-inch cubes. Combine all of the dry rub ingredients (use only 1 1/2 tsp. salt) in a small bowl. Place pork into a jumbo zip lock bag. Add dry rub and massage into pork. Refrigerate overnight.
  2. Preheat oven to 250 degrees F.
  3. Combine wine, orange juice, red wine vinegar, and 1/2 teaspoon salt in a bowl. Place pork into a dutch oven. Pour liquid into dutch oven. Tuck in a bay leaf. Cover and bake for about 3.5 hours  or until fork tender.
  4. Remove pork from oven. Shred using two forks. Skim the layer of fat off the pork dripping/marinade. Return pork back to the dutch oven.
  5. To cook in crockpot: instead of placing everything in a dutch oven, place in a slow cooker. Cook on high for 4-6 hours or low for 6 to 8 hours, or until fork tender.
  6. Serve sub rolls or bulky rolls.
Keywords:Slow Cooked Pork, Pulled Pork, Slow Roasted, Cacoila Sandwich, Portuguese pulled pork

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20 Comments

  1. I haven't had much Portuguese food but I love pork and this pulled pork sandwich looks amazing! Thanks for the visit!!

  2. I have not had tons of Portuguese food, but I have had have been so good. I hope you will get an opportunity to try some out. Thank you for stopping by too!

  3. This looks fantastic! I love the red wine version of the Portuguese marinated pork so can't wait to try yours. Thanks for sharing 🙂

  4. I hope you'll try it! I have made a red wine version once using a cacoila seasoning pack I bought, and it was very good. This white wine version, in conjunction with the spices, has flavors that I am more familiar with. But I love cacoila and will take it any way can get it! Thank you for visiting, Karrie!

  5. I love pulled pork and will have to give this a try soon! Thanks for linking up with What's Cookin' Wednesday!

  6. Great! I hope you like it, Karly!

  7. This looks so good, I like all the flavours in it. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  8. Thanks Laura. I really love the combination of spices in this recipe.

  9. Cassie says:

    Do you think this would work in a crock pot? The flavors look amazing!

  10. I thought about making this recipe in a crock pot but have not done it yet. I think it would work out wonderfully in a slow cooker, set on low for about 8 hours or so. If you try it out, I'd love to hear about it!

  11. I am doing this recipe in a crock pot, wish me luck

  12. Good luck!! I thought about making in the crock pot too but have not tried it out. I'd love to hear how it turns out for you! 🙂

  13. Trina says:

    I'm Using This Exact Recipe Tonight, But I'm Putting It In The Crock Pot Instead I Love When Meat Is Slow Cooked

  14. I'm so glad to hear it. I hope it turns out well, Trina! 🙂

  15. It is very delicious I never made it and only way ive had it is at a protuguese festival every year. Now that I have the recipe I will attempt to make it and see if it taste the same. It is pulled pork but the spicy flavor is unbelieveable. I highly recommend u trying it if u like pulled pork

  16. I am so happy that you Shared this. I only have eaten this sandwich at the portuguese festival and i love it so much. I always wanted the recipe and ive never asked any of my protuguese friends. I am greatful that you shared this I can not wait to give it a try. Only question is you said u used a dry rub, what kind of dry rub ???

  17. This sounds wonderful! I love all of the seasonings and other ingredients. And I love your choice of wine!

    1. Thank you Mimi! The wine is crisp and refreshing. I think is a great balance to the spices. Cacoila can also be made with red wine, but I prefer to use white.

  18. Michele Frates says:

    I live in a heavily Portuguese populated area and this sandwich served on a pop is very popular! I want to mention that I make it often. I pressure cook it for 30 mins and let the pressure drop down on its own. Ingredients are similar. I live in MA….New Bedford/Fall River area

    1. That’s where I go to get me Portuguese food fix!! My husband brings back cacoila sandwiches for me whenever he goes to the area. I should try it in my instant pot. It must be super tender and flavorful!

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