Cacoila Recipe – Eats Now

Name: Cacoila
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb pork butt (cubed); 2 tbsp crushed red hot peppers (red pepper flakes); 1 cup white wine; 2 tbsp paprika; 1 tsp salt; 4 tsp mined, garlic cloves; 1 tbsp white wine vinegar; 2 bay leaves; 1 tbsp cinnamon; 1 medium onion; 1/2 cup olive oil (for sauteing)

Servings: persons

3 lb pork butt (cubed)
2 tbsp crushed red hot peppers (red pepper flakes)
1 cup white wine
2 tbsp paprika
1 tsp salt
4 tsp mined, garlic cloves
1 tbsp white wine vinegar
2 bay leaves
1 tbsp cinnamon
1 medium onion
1/2 cup olive oil (for sauteing)

1
Make sure to marinade pork at least 1 day before cooking.
2
In large container, add cubed pork, red hot peppers, wine, paprika, salt garlic, cinnamon, wine vinegar, & bay leaves.
3
Mix everything together and cover container and leave in fridge until the next day.
4
Next day remove pork from marinade and save to the side for later.
5
Using dutch oven (big sauce pan), heat the olive oil on med-high heat and saute the onion until translucent.
6
Add pork and brown.
7
Once browned add the reserved marinade and cook at a simmer for 1 1/2 hours or until meat is tender.
8
Serve with rice and veggies or serve as sandwiches.

1137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb pork butt (cubed), 2 tbsp crushed red hot peppers (red pepper flakes), 1 cup white wine, 2 tbsp paprika, and more.

Yes, Cacoila falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cacoila

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