Pork Cacoila

Description
This recipe taken from www.Portuguese-recipes.com
 * Makes 10 sandwiches.

Ingredients

 * 3 lbs. of pork blade meat, cut into 1½ inch pieces
 * ¾ lb. of pork liver, cut into 1½ inch pieces( this you can leave out if so desire)
 * ¼ cup of vinegar
 * 1 tablespoon of salt

Spice Bag Ingredients

 * 2 tablespoons of chopped red peppers
 * 2 tablespoons of pickling spice
 * 2 tablespoons of whole allspice
 * 5 bay leaves, crushed
 * 2 tablespoons of minced garlic or 5 cloves sliced thin

Directions

 * 1) Put the meat into a 2-quart saucepot.
 * 2) Add water to just below the top of the meat.
 * 3) Add vinegar, salt and red peppers to the pot and mix well with a wooden spoon.
 * 4) Tie the spices and garlic securely in a piece of cheesecloth.
 * 5) Bury this in the middle of the saucepan.
 * 6) Marinate in the refrigerator at least 24 hours.
 * 7) You will need a cheesecloth for this step.
 * 8) When your ready to prepare the caciola simmer for 3 hours on low heat.
 * 9) Cook until the meat is tender.
 * 10) Remove the spice bag when broth is flavored to your liking (around 2 hours).
 * 11) Serve with Portuguese rolls.
 * 12) If you want to serve it as an entrée, add cut potatoes to the caciola in last half hour.