Cacoila Sandwich (Portuguese Pulled Pork)

Name: Cacoila Sandwich (Portuguese Pulled Pork)
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 6
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

by In Good Flavor

6 Sandwiches

3 hr 45 min

This Cacoila Sandwich is an easy set it and almost-forgot-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 it 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 made ahead and warmed up too!

The original can be found at In Good Flavor.

Cacoila Sandwich (Portuguese Pulled Pork)

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Recipe details

Yield 6 Sandwiches
Time spent: 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 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.
To cook in crockpot: instead of placing everything in a dutch oven, place 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.

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Cacoila Sandwich (Portuguese Pulled Pork)

Cacoila Sandwich (Portuguese Pulled Pork)

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