Wednesday, June 2, 2010

Spicy Shredded Pork

Pork and Karla haven't always been on the best of terms, especially when it comes to pork chops.  However, a roast I can do.  Give it a good rub-down with some spices, toss it in a roasting pan, and let it cook without any help from me!  Score!  I can do that!!  The hardest part of a pork roast for me is coming up with a good combination of flavors to cook it with.  This recipe is super easy, quick to prepare, and totally delivers on flavor!

Spicy Shredded Pork
Annie's Eats

Ingredients:Half of a boneless pork loin
1 onion, peeled and 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
1-2 tbsp. olive oil
2-3 tbsp. white wine vinegar
2 cups water

Rinse and pat dry the pork roast.
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 roast. 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 (mine took about 4 hours), turning once every hour (I didn't turn mine). 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 Hamburger buns.

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