Spicy Shredded Pork

14Feb09

Yummy, yummy, yummy!  That pretty much sums up how I felt about this recipe.  Not only did it taste great in the form of pork nachos but it was great as BBQ pulled pork sandwiches a few nights later after a long day at school.  Contrary to the name, the spicy element seemed to be pretty mild so don’t let that stop you from trying it tonight! 

 

img_1611 

And a few nights later mixed with your favorite BBQ sauce…

 

img_1921

 

Spicy Shredded Pork

 

Ingredients:

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

 

Directions:

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. 

 

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 and pico de gallo.

 

Source: Annie Eat’s, The Pioneer Woman

 

Advertisements


3 Responses to “Spicy Shredded Pork”

  1. 1 Annie

    Glad you enjoyed this – it’s a favorite in our house! However, I noticed that you used the version of the recipe that I typed up for my own blog. That is totally fine, but if you do that, I appreciate if you cite me as well, or type up your own rendition. Thanks!
    Annie

    • 2 apinchofthisandthat

      So sorry about that, I am still new to this and learning. I am happy to give credit where credit is due. Thanks for some pretty fabulous recipes.

  2. 3 ash

    we tried this out a few weeks ago too. its really good!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: