Cacoila Sandwich (Portugese Pulled Pork)

• 3 pounds Boneless Pork Butt
• 1- 1/4 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 2 teaspoons Salt, Divided
• 1- 1/4 teaspoon Black Pepper
• 18 teaspoons Cayenne Pepper
• 1/2 teaspoons Red Pepper Flakes
• 1/2 teaspoons Cinnamon
• 18 teaspoons Allspice
• 1/2 teaspoons Thyme Or Oregano (either One Works Well)
• 1/2 teaspoons Cumin
• 1 cup White Wine (I Use Casal Garcia Vinho Verde)
• 1/2 cups Orange Juice
• 18 cups Red Wine Vinegar
• 1 leaf Bay Leaf
• 6 whole Bulky Rolls Or Buns

1. Note: Prep time does not include overnight marinating time.
2. Trim excess fat off pork.
3. Dont take off too muchit is needed for flavoring.
4. Cut into 1-inch cubes.
5. In a small bowl combine all of the dry spices (use only 1 1/2 teaspoon of salt) for the rub.
6. Sprinkle on pork, place in a zip lock bag and seal.
7. Massage dry rub into pork.
8. Refrigerate overnight.
9. Preheat oven to 250 F.
10. Combine wine, orange juice, red wine vinegar, and 1/2 teaspoons salt in a bowl.
11. Place pork and spices in a Dutch oven.
12. Pour liquid into the Dutch oven.
13. Tuck in a bay leaf.
14. Cover and bake for about 3.5 hours or until fork tender.
15. Remove pork from oven.
16. Remove the pork to a cutting board and shred using 2 forks.
17. Skim the top layer of fat off the pork dripping/marinade.
18. Then mix the shredded pork back into the sauce in the Dutch oven.
19. Serve on rolls or buns.

garlic, paprika, salt, black pepper, cayenne pepper, red pepper, cinnamon, allspice, thyme, cumin, white wine, orange juice, red wine vinegar, bulky rolls

Taken from tastykitchen.com/recipes/main-courses/cacoila-sandwich-portugese-pulled-pork/ (may not work)