Bill's Portuguese Pork Cacoila with Spicy Sauce (Spicy pulled pork sandwiches)

If you love pulled pork, then you will LOVE this spicy version.  Another masterpiece recipe from Cousin Bill! This recipe is a true labor of love.  Make it for your next BBQ, as it does need to  be made in advance. Enjoy!   Marinade Ingredients : 1 tbs Kosher Salt 1 tbs Ground Black Pepper 1 tbs Granulated Garlic 1 tbs Minced Onion 1 tbs Portuguese All-Spice (Antonio's) 1 tbs 1 tbs Portuguese Paprika (Antoino's) 1 tbs Dried Parsley Flakes 1 tsp Dried Cilantro Leaves 1/4 tsp Ground Cinnamon 1/4 tsp Ground Cumin 1 tbs Red Wine Vinegar 3 tbs Portuguese Wet Hot Crushed Peppers (Gonsalves or Antonio's) 2 cups Water 4 cups Red Wine (Cavat Pinor Noir or Merlot) 1/4 cup Olive Oil 6 Bay Leaves   2 Package of Whole Pork Tenderloins (3-5lbs) 1 28 oz. CanCrushed tomatoes or chopped with juice 1 6 oz. Can Tomato Paste(optional for thicker sauce 4-5 Tablespoons -Portuguese Wet Hot Crushed Peppers for Sauce Directions :
Day 1 Marinating:
Mix all of the marinade ingredients together (except tomatoes) in a large,  covered enameled  Dutch oven or aPyrex/ Corning ware type oven-proof large covered, bowl.  (7 - 8 quart capacity).
Trim the membrane tissue from the tenderloins and discard.  (Some regular fat can remain and will dissolve
during cooking). Cut the tenderloins a third to half way through  every three inches or so and liberally pierce
them through with a knife.  (Place the whole tenderloins in the marinade and refrigerate overnight, up to two days,
covered. Stir occasionally.**)
Day 2  Slow Cooking:
Remove the Cacoila from the refrigerator 1/2 to 1 hour prior to cooking.
Pre-heat the oven to 275 degrees.
Mix in the can of tomatoes with juice to the pork and marinade.
Place in the oven, reduce the heat to 210 - 220 degrees and slow cook  for approximately seven hours.
(Optionally stir every couple of hours if you are around or just let it go).
Remove the Cacoila from the oven.
Check the temperature of the marinade and pork with an instant-read thermometer.
The marinade should be 200 degrees plus and the pork should be 180 degrees plus.
Remove the bay leaves as you find them.
With forks, tongs, etc. break apart the pork or shred into pieces or chunky,  as you prefer, in the marinade.
Allow to cool and absorb for 45-60 minutes, down to 140 degrees. Place in the refrigerator, loosely covered, on a trivet and refrigerate overnight.  Day 3 Spicy Sauce: Remove the Cacoila from the refrigerator. Remove pork to a metal  colander over a large bowl. Push out as much marinade as you can (with a potato masher, etc.)  into the bowl.  (Return drained Cacoila to the refrigerator). Combine this liquid with remaining marinade (should be approximately 7 - 8 cups) with  small pork pieces in a 4 quart saucepot. Add 4-5 tablespoons of  wet crushed pepper to the pot.  (Optional - Add tomato paste for a thicker sauce). Bring the marinade mix to a boil on medium-high heat in the  uncovered saucepot.  Reduce to simmer on mediumto medium-low heat, for approximately  two to three hours,  stirring and scraping the sides occasionally, until reduced by a third to a half. (Yields approximately 4 - 5 cups. You can +/- the reduction for less  spicy or more spicy,  as you desire, or you can add more or less wet crushed pepper in  the beginning of the process). Allow the sauce to cool down and refrigerate, loosely covered, overnight or  until cold. Day 4 Serving: Reheat individual portions with or without as much Spicy Sauce  as you may prefer.  (Or cold). Serve on fresh Portuguese rolls. Use Cacoila and sauce within three days or freeze in appropriate portions.