Thursday, December 9, 2010

Pioneer Woman's Spicy Shredded Pork

Another family favorite from Pioneer Woman. So far we're batting 1000. Even the picky girls get excited when the hear we're having one of Ree's recipes for dinner. This one is simple: rub a spicy paste over the pork and roast for several hours in the oven. We prefer things slow-cooked in the oven but I'm sure this recipe would be equally delicious in a crock pot. The kids preferred to eat their pork plain, with a fork. I rolled mine into a tortilla. Added a touch of chipotle salsa, shredded cheese and some homemade guacamole. Yum!

Spicy Shredded Pork
Recipe from The Pioneer Woman

4 pounds (up To 7 Pounds) Pork Shoulder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
3 cloves (to 4 Cloves) Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
¼ cups Brown Sugar
1 whole Onion
Lime Wedges

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!


The Onion said...

I make this all the time, and it is so easy and delicious!

Teresa said...

I know! I make it all the time now. Her Drip Beef recipe is amazing too.