Cynthia's Spicy Shredded Pork: Recipe #3

We use this meat to make Shredded Pork Tacos on corn tortillas. It's delicious! It's from The Pioneer Woman's website!

Prep Time: 20 min/Cook Time: 6-7 hrs.

Ingredients

4 (up to 7 pounds) Pork Shoulder
1 tsp Dried Oregano
1 tsp Ground Cumin
1 tsp Chili Powder
2 Tbsp Salt
Pepper to taste
3 (up to 4) Cloves Garlic
2 Tbsp Olive Oil
3 Tbsp White Wine Vinegar
1/4 Cup Brown Sugar
1 Whole Onion
Lime Wedges
Corn Tortillas

Toppings: Tomatillo Salsa, Guacamole, Salt, Pico de Gallo, and Fresh-squeezed lime juice

Preparation Instructions

1. Rinse and pat dry the pork shoulder.

2. Throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. 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.

3. Rub it into every nook and cranny of the meat, tucking it under crevices and folds. Place the pork into a roasting pan or dutch oven and add about a cup of water. Cover tightly and roast pork at 300 degrees for several hours (I roast mine for 6 hrs), turning once every hour.

4. When it is fork-tender crank up the heat, remove the lid, and roast it, skin side up for another 20 minutes to get the skin crispy. When it's done, let it rest for 15 minutes before shredding.

5. Shred the pork well. When it's all shredded, pour the juices all over the meat.

6. Warm the tortillas in a non-stick skillet on medium heat for 20 seconds on each side. Fill with pork, guacamole, tomatillo salsa, pico de gallo, lime juice and salt.

Suggestion: Josh and I like to double-up our corn tortillas and use 2 per taco (this helps the taco stay together a little better since corn tortillas can be pretty fragile). Plus it's yummy! :)