Monday, December 15, 2008

Spicy Shredded Pork

I have a confession to make. I love folded foods in any form, except pizza. It actually angers me to watch silly people fold a slice of pizza in half and nonchalantly munch away. That may or may not have something to do with my Chicago pizza devotion. But I digress. Like everyone I'm subject to food ruts and when they strike almost inevitably find myself indulging in some fashioning of a taco. I find it fascinating that nearly every culture has spun its own version of folded food. So when I ran across this recipe for spicy pulled pork I knew I'd have to make it. Turns out it's insanely delicious and as you can see below both TheBeanpole and I kept sneaking little pieces and were hardly even hungry by dinner time. It's that good. Trust me.

Spicy Shredded Pork (Annie's Eats, adapted from The Pioneer Woman)
4-7 lb. pork shoulder
1 onion, 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 shoulder.

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 shoulder. 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, turning once every hour. When it is fork tender ( about 6-7 hours) 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 warm tortillas, lime wedges, sour cream and pico de gallo.

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