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Cacoila Sandwich (Portugese Pulled Pork)

Cacoila Sandwich (Portugese Pulled Pork):

3 lbs. boneless pork butt
1 1/4 tsp. garlic powder
1 tsp. smoked paprika
2 tsp. salt, divided
1 1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/2 tsp. red pepper flakes
1/8 tsp. cinnamon
1/8 tsp allspice
1/2 tsp. thyme or oregano (either one works well)
1/2 tsp. cumin
1 cup white wine (I use Casal Garcia Vinho Verde)
1/2 cup orange juice
1/8 cup red wine vinegar
1 bay leaf
6 bulky rolls or buns

Trim excess fat off pork. Don't take too much off—it is needed for flavoring. Cut into 1-inch cubes. Combine all of the dry spices (use only 1 1/2 tsp. salt) for the rub. Sprinkle on pork, place in a zip lock bag, and seal. Massage dry rub into pork. Refrigerate overnight.

Preheat oven to 250 degrees F.

Combine wine, orange juice, red wine vinegar, and 1/2 teaspoon salt in a bowl. Place pork and spices in a dutch oven. Pour liquid into dutch oven. Tuck in a bay leaf. Cover and bake for about 3.5 hours  or until fork tender.

Remove pork from oven. Shred using forks. Skim the top layer of fat off the pork dripping/marinade. Mix shredded pork back in the dutch oven. Serve rolls or buns. Makes 6 sandwiches.