You may also like
Categories:
garlic paprika salt black pepper cayenne pepper red pepper cinnamon allspice thyme cumin white wine orange juice red wine vinegar bulky rolls
Viewed: 24 - Published at: 7 years agoIngredients
- 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
Method
- Note: Prep time does not include overnight marinating time.
- Trim excess fat off pork.
- Dont take off too muchit is needed for flavoring.
- Cut into 1-inch cubes.
- In a small bowl combine all of the dry spices (use only 1 1/2 teaspoon of 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 F.
- Combine wine, orange juice, red wine vinegar, and 1/2 teaspoons salt in a bowl.
- Place pork and spices in 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.
- Remove the pork to a cutting board and shred using 2 forks.
- Skim the top layer of fat off the pork dripping/marinade.
- Then mix the shredded pork back into the sauce in the Dutch oven.
- Serve on rolls or buns.
