Coronary Cacoila (Portuguese)

Prep Time: 10 minutes, plus overnight marinate

Cook Time: 2 hours

5 lbs. Boneless Pork Loin 

1 large Onion, sliced

1 cup Olive Oil

4 tablespoons red hot chopped Pepper (found in Ethnic food aisle)

2 tablespoons fresh Garlic, chopped

2 tablespoons crushed red Pepper

1 can Beer

1 1/2 tablespoons Salt

Trim and chop pork loin into 2 inch chunks and mix with all other ingredients. Marinate overnight or up to 48 hours in refrigerator. NOTE: This is the key for great taste!

The following day, remove meat only into a large stockpot, set marinade aside. Brown meat slowly for 30-40 minutes, stirring frequently so meat doesn’t burn. 

Place browned meat in a roasting pan and cover with reserved marinade. Bake at 350 degrees fahrenheit for 1 1/2 hours in covered pan. Let rest for 15 minutes before serving.

Submitted By: Donna Richard, EMT-Paramedic


Massachusetts, USA