Cacoila Sandwich (Portugese Pulled Pork)

• 3 pounds pork butt boneless
• 1 1/4 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 2 teaspoons salt divided
• 1 1/4 teaspoons black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/2 teaspoon thyme or oregano, either one works well
• 1/2 teaspoon 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 buns or bulky rolls

1. Note: Prep time does not include overnight marination in the dry rub.nnTrim 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.
2. Preheat oven to 250 degrees F.
3. Combine wine, orange juice, red wine vinegar, and 2 teaspoons 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.
4. 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.
5. Visit my site at http://www.ingoodflavor.com for more recipes.

pork butt, garlic, paprika, salt, black pepper, cayenne pepper, red pepper, cinnamon, allspice, thyme, cumin, white wine, orange juice, red wine vinegar, bay leaf, buns

Taken from www.yummly.com/recipe/Cacoila-Sandwich-_Portugese-Pulled-Pork_-1013698 (may not work)