9 Reviews
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This recipe comes from Wetsy’s friend, Cynthia, in Austin. I’ve made it a few times, and I’m always amazed at its versatility. The final shredded product can be served immediately or in different dishes over the next few days, and the flavors are deliciously … delicious.
Rinse and pat dry the pork shoulder.
To begin, just 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. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)
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.
Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.
Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.
When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.
Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.
Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!
6 Comments
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keeperrox on 7.4.2011
Between this and the Italian style Drip Beef, I’m not sure which is my favorite PW recipe. I can’t consider this “Spicy”, but it’s definitely tasty. I don’t follow the recipe instructions as written, though. I cook this in the crockpot on low for 8-10 hours (depending on how long I’ll be away from home) and it’s perfect to shred once the cooking time is over. I also transfer the liquid to a sauce pan and reduce it quite a bit. I make a big batch and then freeze several portions in quart sized freezer bags (with a little bit of the liquid pour over top). Then, whenever I need a quick meal, I can thaw one bag quickly in the sink and make tacos, burritos, quesadillas, or tlayudas. Delicious!
Chuck on 2.8.2010
I wouldn’t call this spicy and actually believe it’s mild enough for those who require such things. Perfect for sandwiches and then adding your own personal choice of BBQ sauce. Great recipe!
shevy on 1.28.2010
I love this recipe. It’s not quite spicy for my hubby and I though. Last time I made it I added 1/2 a can of chipolte in adobo. The next time I made it I’ll add a full can.
austinfamily1997 on 1.14.2010
Not quite spicy enough for my crew but still delicious…. I will add some crushed red pepper flakes and tobasco sauce next time!
lisakuebler1106 on 12.9.2009
This is our favorite PW recipe! We make it at least every couple of weeks. Delilsh!