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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

This slow cooked Portuguese caçoila (pulled pork) makes a delicious meal served on your favorite roll or bun.
Portuguese Caçoila (Pulled Pork) Sandwich Recipe
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Portuguese Caçoila (Pulled Pork) Sandwich Recipe

Portuguese Caçoila (Pulled Pork) Sandwich Recipe

Posted in: Pork
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3 lbs of boneless pork butt1 and 1/4 teaspoons of garlic powder1 teaspoon of smoked paprika2 teaspoons of salt, divided1 and 1/4 teaspoons of black pepper1/8 teaspoon of cayenne pepper1/2 teaspoon of red pepper flakes1/8 teaspoon of cinnamon1/8 teaspoon of allspice1/2 teaspoon thyme or oregano1/2 teaspoon of cumin1 cup of white wine1/2 cup of orange juice1/8 cup of red wine vinegar1 bay leaf6 rolls or buns
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  • This site uses US measurements.


    1. Trim excess fat off pork (Don't take too much off—it is needed for flavoring). 
    2. Cut into 1-inch cubes, combine all of the dry spices (use only 1 and 1/2 tsp. 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 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 and 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.
    Recipe & Photo Credit: ingoodflavor.com

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