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Prep Time: 8 Minutes Cook Time: 480 Minutes |
Ready In: 488 Minutes Servings: 8 |
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From The Pioneer Woman Cooks . Ingredients:
5 -7 lbs pork shoulder |
1 onion, quartered |
1 tablespoon chili powder |
1/2 cup brown sugar |
4 garlic cloves, peeled |
1 teaspoon oregano |
2 teaspoons ground cumin |
salt and pepper, to taste |
3 tablespoons olive oil |
2 tablespoons white wine vinegar |
lime wedge |
8 flour tortillas |
Directions:
1. Preheat oven to 300°F.
2. Rinse pork roast.
3. In food processor, combine onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar; pulse until totally combined.
4. Pour mixture over pork and rub into every part of the meat - most important part!
5. Place pork into roasting pan or Dutch oven and add 2 cups water.
6. Cover tightly and roast 6-7 hrs, turning 1 time every hours.
7. Check to make sure it's fork tender, increase heat to 425 F and roast uncovered for 20 min, or until skin starts to get crispy.
8. Remove from oven and allow roast to rest 15 minute.
9. Shred meat, using 2 forks to pull it apart.
10. Place meat on large platter and pour pan juices over shredded meat (ensures tender deliciousness!).
11. Serve with tortillas and lime wedges.
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