Description
Pork, marinated overnight in a dry rub then slow-roasted in white wine and orange juice until fork-tender. Great served on bulky rolls or buns.
Ingredients
- 3 pounds Boneless Pork Butt
- 1-¼ teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 2 teaspoons Salt, Divided
- 1-¼ teaspoon Black Pepper
- ⅛ teaspoons Cayenne Pepper
- ½ teaspoons Red Pepper Flakes
- ½ teaspoons Cinnamon
- ⅛ teaspoons Allspice
- ½ teaspoons Thyme Or Oregano (either One Works Well)
- ½ teaspoons Cumin
- 1 cup White Wine (I Use Casal Garcia Vinho Verde)
- ½ cups Orange Juice
- ⅛ cups Red Wine Vinegar
- 1 leaf Bay Leaf
- 6 whole Bulky Rolls Or Buns
Preparation
Note: Prep time does not include overnight marinating time.
Trim excess fat off pork. Don’t take off too much—it 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.
