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Spicy Shredded Pork
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| 4 pounds (up To 7 Pounds) | Pork Shoulder |
| 1 teaspoon | Dried Oregano |
| 1 teaspoon | Ground Cumin |
| 1 teaspoon | Chili Powder |
| 1 Tablespoon (to 2 Tablespoons) | Salt |
| Pepper To Taste | |
| 3 cloves (to 4 Cloves) | Garlic |
| 1 Tablespoon (to 2 Tablespoons) | Olive Oil |
| 2 Tablespoons (to 3 Tablespoons) | White Wine Vinegar |
| ¼ cups | Brown Sugar |
| 1 | whole Onion |
| Lime Wedges | |
| Preparation Instructions Rinse and pat dry the pork shoulder. To begin, just throw the dried oregano, cumin, chili powder, salt, | |
| black pepper | |
| garlic | |
| olive oil | |
| white wine vinegar | |
| brown sugar | |
| into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.) Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the | |
| pork shoulder | |
| Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned. Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour. When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding. Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, | |
| guacamole, tomatillo salsa … whatever makes your skirt fly up! | |
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