Spicy Pulled Pork

Lynnda Cloutier


The final shredded pork can be served with warm flour tortillas, lime wedges and combo of Pico de gallo, sour cream and guacamole...whatever you have on hand.Unknown source

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one 5 to 7 lb. pork shoulder
1 whole onion, cut into quarters
1 tbsp. chili powder
1/2 cup brown sugar
4 garlic cloves peeled
1 tsp. dried oregano
2 tsp. ground cumin
1 to 2 tbsp. salt to taste
freshly ground black pepper
3 tbsp. olive oil
2 tbsp. white wine vinegar
lime wedges
flour tortillas

Directions Step-By-Step

Preheat oven to 300. Rinse the pork shoulder. In a food processor, mix onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil and vinegar. Pulse til totally mixed.
Pour mixture over the pork. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.
Put pork into a roasting pan or Dutch oven. Add 2 cups water. Cover tightly and roast for 6 to 7 hours, turning once very hour.
Check to make sure it’s fork tender. Increase heat to 425. Roast uncovered for 20 minutes or til the skin gets crisp. Remove from oven and allow pork to rest for 15 minutes. Shred the meat, using two forks to pull it apart. Put the shredded meat on a large platter lined with lime wedges.
Pour pan juices over the shredded meat. This will ensure that the meat stays extra tender. Serve with warm tortillas.
Serves 8

About this Recipe

Course/Dish: Pork
Regional Style: Mexican