Oct 17, 2008

Spicy Shredded Pork

Oh. My. Goodness! This is so, so good. You must try this. Run out right now and buy a pork shoulder. Get busy! You will not regret it. :)

I saw this recipe at Annie's Eats and at The Pioneer Woman and had to have it. So I went out (in the rain) after school to get the proper ingredients. This took far longer than anticipated. Atlanta area traffic is no joke. I am so spoiled with my tiny, tiny commute. Anyway, I finally got home and got everything put together and in the oven around 4:30 and we ate at about 7:45. It was well worth the wait. And had we not been starving, I would have cooked it much longer.

It was super tender, juicy and so flavorful. I didn't make it very spicy, so you can adjust that according to your liking. We served ours with tortillas, pico de gallo, avocados, sour cream and lime. Lime is the key!



4-7 lb. pork shoulder
1 onion, quartered
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
¼ cup brown sugar
3-4 garlic cloves
1-2 tbsp. salt
pepper
1-2 tbsp. olive oil
2-3 tbsp. white wine vinegar
2 cups water

Directions:
1.Rinse and pat dry the pork shoulder.
2.Combine the onion, spices, brown sugar, garlic, salt and pepper to taste in the bowl of a food processor. Add the olive oil and white wine vinegar.
3. Blend mixture until totally combined.
4. Pour over the pork shoulder.
5. Rub over the whole surface of the pork, being sure to cover any folds or crevices.
6. Place the pork in a Dutch oven or roasting pan and add water to the pan.
7. Cover tightly and roast at 300° for several hours, turning once every hour. When it is fork tender turn the heat up to 425°, remove the lid, and roast skin-side up for 15-20 more minutes until crispy. Let rest 15 minutes.
8. Shred the pork shoulder using two forks. Pour some of the juice from cooking over the shredded meat to keep it moist.
9. Serve with warm tortillas, lime wedges, sour cream and pico de gallo.

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