Pulled Pork

I was cruising Annie's Eats the other day looking for a yummy (and easy!) recipe to make this weekend and boy, did I sure hit the nail on the head with this one!!!

The prep time took NO TIME at all and all I had to do was stick around the house and turn my pork shoulder over every hour. My apartment smells AMAZING right now! :)

Shredded Pork

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

Rinse and pat dry the pork shoulder.

 

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.  Blend mixture until totally combined.  Pour over the pork shoulder.  Rub over the whole surface of the pork, being sure to cover any folds or crevices. *NOTE* I unfortunately do not have a food processor so my onions remained chopped. It was still delicious. :)

Place the pork in a Dutch oven or roasting pan and add water to the pan.  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.

Shred the pork shoulder using two forks.  Pour some of the juice from cooking over the shredded meat to keep it moist.  Serve with warm tortillas, lime wedges, sour cream, guacamole, and pico de gallo. (And cheese if you're a cheese-love like me!!!)

 This was seriously nom-tastically delicous! Five stars!!!

Happy Eating! :)

* Recipe adapted from Annie's Eats