Recipe(tried): Cacoila

This recipe was given to me by my mother, who was Portuguese and was born in New Bedford, MA. She would make up a batch and bring it along when she visited me in CT.

Cacoila

6 lbs Pork Blade Meat, cut into 1 1/2 inch pieces.
Put cut-up meat in a 2 qt saucepot and add water to just below the top of the meat. To this add 1/4 cup of Cider Vinegar, 1 tbsp salt, and (this part is where you have to be careful and experiment with how hot you want the Cacoila to be) 1 to 2 tbsp Hot Chopped Peppercorns. Mix well with a wooden spoon. Next make a "spice bag" (I use cheesecloth) containing 2 tbsp Whole Allspice, 2 tbsp Pickling Spice, 5 crushed Bay Leaves, and 2 tbsp Garlic Chips. Tie the spicebag securely and bury this in the center of the meat in the saucepot. Marinate the meat mixture in the refrigerator for at least 24 hours. After the meat has marinated, remove the spice bag and cook the meat mixture over low heat until the meat is tender (about 3 hours).

I hope this is what you are looking for. My mother was an excellent cook and I share this recipe with you in her memory.