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
  • 1
    white onion, quartered

How to Make Shredded Pork


  1. Heat oven to 300 degrees.
  2. Rinse and pat dry the pork shoulder.
  3. To 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.
  4. Pour over pork shoulder and rub it in.
  5. Place 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.
  6. When 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)
  7. Let rest for 15 minutes before shredding. Remove fat from top of shoulder before shredding.
  8. I let the juice cool, and skim off the fat. The pour juices over shredded pork.
  9. Serve on buns or with warm tortillas.
  10. You 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.
  11. I 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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