Cacoila Sandwich (Portugese Pulled Pork)

Cacoila Sandwich (Portugese Pulled Pork):

INGREDIENTS:

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

INSTRUCTIONS:

Trim some 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 into 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 two forks. Skim the layer of fat off the pork dripping/marinade. Return pork back to the dutch oven. Serve sub rolls or bulky rolls. Makes 6 sandwiches.

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