Shredded Pork

Shredded Pork Recipe

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Kathleen Taylor


No bar-b-que sauce needed!


★★★★★ 1 vote

30 Min
4 Hr


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4 lb
(up to 7 lbs) pork shoulder
1 tsp
1 tsp
cumin, ground
1 tsp
chili powder
2 Tbsp
kosher salt
1 Tbsp
pepper (more or less - depending on your taste)
4 clove
2 Tbsp
olive oil, extra virgin
2 Tbsp
white wine
2 Tbsp
white vinegar
1/4 c
dark brown sugar
white onion, quartered

How to Make Shredded Pork


  • 1Heat oven to 300 degrees.
  • 2Rinse and pat dry the pork shoulder.
  • 3To a food processor, add - oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine, vinegar, brown sugar, and onion. Blend until totally combined.
  • 4Pour over pork shoulder and rub it in.
  • 5Place into a roasting pan or dutch oven and add 2 cups of water. Cover tightly and roast for several hours (3-6), turning once every hour.
  • 6When pork is fork tender (and falling apart), remove the lid and roast it, skin sdie up for another 15-20 minutes to get the skin crispy. (This is not a necessary step - and if I don't have time, I don't do this)
  • 7Let rest for 15 minutes before shredding. Remove fat from top of shoulder before shredding.
  • 8I let the juice cool, and skim off the fat. The pour juices over shredded pork.
  • 9Serve on buns or with warm tortillas.
  • 10You can also add EL PATO brand Tomato Sauce. Usually found in the mexican food section of the grocery store. For a little heat and tomato flavor.
  • 11I have also started this in the oven @ 400 degrees for the first hour to hour and a half, then turned it down to 325 to shorten the cooking duration.

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About Shredded Pork

Course/Dish: Pork
Other Tag: Quick & Easy

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