Portuguese Caçoila Sandwiches | Best Pulled Pork Recipe

1. Trim excess fat off pork (Don't take too much off—it is needed for flavoring).
2. Cut into 1-inch (2.5 cm) cubes, combine all of the dry spices (use only 1 1/2 tsp or 9 g salt) for the rub.
3. Sprinkle on pork, place in a zip lock bag, and seal.
4. Rub into pork over the bag and refrigerate overnight.
5. Preheat oven to 120°C or 250°F.
6. Combine wine, orange juice, red wine vinegar, and 1/2 teaspoon (3 g) of salt in a bowl.
7. Place pork and spices in a dutch oven.
8. Pour the liquid into dutch oven.
9. Tuck in a bay leaf.
10. Cover and bake for about 3 1/2 hours or until the pork fork tender.
11. Remove pork from the oven.
12. Shred using forks.
13. Serve on rolls or buns.

Adapted from a Recipe by: ingoodflavor.com