I think I may have asked here before, but has anyone ever made the MS roast with pork shoulder instead of chuck roast?
Any reason it wouldn’t work equally as well?
Well, wouldn’t ya know?
I’m thinking of making cacoila for Christmas after tasting it for the first time this past week. This dish is a Portuguese-style braise that can be made with either pork or beef. Something about the spicing, though subtle, woke up my tastebuds in a good way.
Leisters Culinaria has an appealing-looking version of cacoila, along with background about this traditional preparation. A lot of other versions I see on the web seem to picture the dish like pulled pork.
The version I tasted was fall-apart tender though not shredded. I’m now musing that cacoila could play nicely with other seasonal side dishes we like.
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Ohhhh MYYYY. This looks amazing!
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Bookmarked this.!
I’m thinking a nice winter break meal
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Simple chile verde, low and slow and it doesn’t last long around here. Next time I’ll double the recipe and freeze half.
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9.5 lbs of pork shoulder seared on all sides, bathed in enough sodium for all of 2026 
and ready to spend a spa day in the oven 
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Et voilà:
I removed the meat from the bone after roughly 4.5 hours in the DO at 300˚F & picked off the fattiest bits, then put the pork back in the mix of jus / pork fat for another hour (basically until my band practice was done 
), then pulled the pork out.
We’ll probz have it over rice with a salad on the side.
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Danish-inspired pork shoulder with bay and thyme. Roasted at 300⁰F convection on for 3 hours while I ran errands.
I see the giant Costco pork butts, but they are way too big for me, even if I were to freeze them. It would take up most of the spare space in the 2nd freezer. I did find a pork butt sale though at the store last week and it was a perfect 2lb cut. Marinating right now to become char siu by end of the week.
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