Or, as we call it in the Southeastern Massachusetts area: Blademeat (spicy marinated pork)
Blademeat, as I’ve always known it, is made with pork butt. (also known as Boston Butt)
I googled “blademeat” and “cacoila”. This link will give an idea what I’m talking about.http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=4118
Today, I’m making some blademeat and I feel it would be great to try on pizza for dinner. An old friend of mine, who is Portuguese, gave me his family recipe for blademeat. I’ve made a couple of adjustments to it over the years and whenever I make it, I’m always told by many that it’s better than some well known blademeat in the area. I am quite reluctant to give the recipe out publically because it’s one of those recipes that I hold dear. The great thing about it is the sauce, which I believe will be awesome on a pizza, along with the meat, which, after simmering for a couple of hours, melts in your mouth. It goes great with Portuguese rolls.