Cacoila Sandwich (Portugese Pulled Pork)

Note: Prep time does not include overnight marinating time.

Trim excess fat off pork. Don’t take off too much—it is needed for flavoring. Cut into 1-inch cubes.

In a small bowl combine all of the dry spices (use only 1 1/2 teaspoon of 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 F.

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

Remove pork from oven. Remove the pork to a cutting board and shred using 2 forks. Skim the top layer of fat off the pork dripping/marinade. Then mix the shredded pork back into the sauce in the Dutch oven. Serve on rolls or buns.