We don't eat pork very often.....as you might have noticed from browsing my recipe index.....but while my in-laws were here, I decided to give this recipe from the Pioneer Woman's Cookbook a try. It just sounded so good....not to mention easy.
She recommends serving it with warm flour tortillas, lime wedges, guacamole, pico de gallo, and sour cream. Leftovers can be used for soups, enchiladas, tostadas, sandwiches, whatever you want.
So I did what she said. Served it with tortillas, lime wedges (give one a squeeze over your serving - it really was delicious!), slices of avocado, and sour cream. We all thought it was pretty fantastic.
Leftovers were eaten pretty much the same way, or on whole wheat buns. Either way, it makes a tasty meal that pleased just about everybody.
I did alter her cooking method, by using the crock pot instead of the oven (and eliminating the extra cooking liquid) so we could be out and about all day and not have to worry about it.
4 lbs (up to 7 lbs) pork shoulder
1 t. dried oregano
1 t. ground cumin
1 t. chili powder
1 T (to 2 T) salt
pepper to taste
3-4 cloves garlic
2 T. white vinegar
1-2 T. olive oil
1/4 c. brown sugar
1 onion (cut into quarters)
For Serving: tortillas, sour cream, avocados, salsa, lime wedges, etc.
Rinse pork and pat dry. Place in crock pot.
Combine all the remaining ingredients in a blender or food processor and blend into a nice paste. Pour over the pork and rub all over, getting into every nook and cranny.
Cook on low for 8-10 hours, until pork shreds easily with a fork. Remove from crock pot and cut off any fat (if desired) and shred meat well. Pour some of the juices over the meat to keep it moist. Serve as desired!