spicy pulled pork

that darn pioneer woman has come up with a good one! This meat is so versatile, that we had it for tacos one night and my husband fixed himself a BBQ sandwich for lunch the next day!

 

the goods:

 

1 pork shoulder (5 to 7 pounds)

1 onion, cut into quarters

1 tablespoon chili powder

1/2 cup brown sugar

4 garlic cloves, peeled

1 teaspoon dried oregano

2 teaspoons ground cumin

1 to 2 tablespoons salt, to taste

freshly ground black pepper

3 tablespoons olive oil

2 tablespoons white wine vinegar

 

taco fixings:

flour tortillas

lime wedges

shredded lettuce

sliced avocado

pico de gallo

 

Preheat oven to 300 degrees. Rinse and dry your pork shoulder and trim of excess fat (unless you want to pick through it while you shred later). In a food processor, combine, onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar. Pulse until totally combined. Pour the mixture over the pork and rub it into every crevice. Place pork in a heavy pot or Dutch oven and add 2 cups water. Cover tightly and roast for 6 or 7 hours, turning once every hour. Increase the heat to 425 degrees and roast uncovered for 20 minutes. Remove from the oven and let rest 15 minutes. Shred the meat using two forks to pull it apart. Pour some pan juices over meat if it appears too dry. Serve as desired!