Caçoila is a delicious Portuguese-style of pulled pork or beef. There are countless versions of caçoila [ka-soy-la, although some folks say ka-sir-la] using different types of meat, such as pork, beef and liver, and different ways of serving it, like in a bowl or as a sandwich. Some recipes add vinegar and cinnamon instead of wine and allspice.
Caçoila (Portuguese Pulled Pork) Caçoila is a delicious Portuguese-style of pulled pork or beef. There are countless versions of caçoila [ka-soy-la, although some folks say ka-sir-la] using different types of meat, such as pork, beef and liver, and different ways of serving it, like in a bowl or as a sandwich.
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It originates from Furnas on São Miguel but you’ll find it all over the Azores islands, as well as in parts of the world with large expat Azorean communities like New England. Although similar to Madeira’s bolo do caco, it’s not quite the same. To someone who’s not from the islands, the differences are subtle and maybe even indistinguishable.