Cacoila Sandwich (Portuguese Pulled Pork)

In Good Flavor
by In Good Flavor
6 Sandwiches
3 hr 45 min

This Cacoila Sandwich is an easy set-it and almost-forget-it shredded pork dish. Since it needs to marinate overnight, it’s a great prep-ahead meal. Marinate the pork chunks in the dry rub the night before, then slow roast in the oven or cook in a slow cooker the next day. Shred, then serve on Portuguese pops (rolls) or any bulky roll.


Cacoila is a Portuguese shredded pork. It is savory, aromatic, salty, tender, and juicy. Once marinated, it’s cooked in white wine, orange juice, and red wine vinegar.


This pork dish is served simply on a roll, but you can embellish it with your favorite slaw if you’d like!


It’s great when it's made ahead of time and warmed up too!


The original post can be found at In Good Flavor.

Cacoila Sandwich (Portuguese Pulled Pork)
Recipe details
  • 6  Sandwiches
  • Prep time: 15 Minutes Cook time: 210 Minutes Total time: 3 hr 45 min
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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 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 the 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 the pork to the Dutch oven.
To cook in a crockpot: instead of placing everything in a Dutch oven, place it in a slow cooker. Cook on high for 4-6 hours or low for 6 to 8 hours or until fork tender.
Serve sub rolls or bulky rolls.
In Good Flavor
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