Pork Cacoila

Description
This recipe taken from www.Portuguese-recipes.com

Ingredients

 * 3 lbs. of Pork blade meat, cut into 11/2 inch. pieces
 * 3/4 lb. of Pork liver, cut into 11/2 inch pieces( this you can leave out if so desire)
 * 1/4 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-Qt. saucepot. Add water to just below the top of the meat. Add vinegar, salt and red peppers to the pot and mix well with a wooden spoon.
 * 2) Tie the spices and garlic securely in a piece of cheesecloth. Bury this in the middle of the saucepan. Marinate in the refrigerator at least 24 hours. You will need a cheesecloth for this step.
 * 3) When your ready to prepare the caciola simmer for 3 hours on low heat. Cook until the meat is tender. Remove the spice bag when broth is flavored to your liking.( around 2 hours). Serve with Portuguese rolls. Makes 10 sandwiches. If you want to serve it as an entree, add cut potatoes to the caciola in last half hour.