moving menu

My son and his family moved to a new house this past weekend.  For a meal one evening I fixed up some pulled pork, cole slaw, chips/dip and brownies.  In this post I’m sharing “Spicy Pulled Pork” from The Pioneer Woman Cooks cookbook.  I keep going back to this delightful cookbook for recipe after recipe.  When you discover something good…you continue to use it…that’s what this Missouri farm chick says!

Spicy Pulled Pork
One 5- to 7-pound pork shoulder
1 whole onion, cut into quarters
1 tablespoon chili powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 teaspoon dried oregano
2 teaspoons ground cumin
1 to 2 tablespoons ground cumin
1 to 2 tablespoons salt, to taste
Freshly ground black pepper
3 tablespoons olive oil
2 tablespoons white wine vinegar
Lime wedges
Flour tortillas

  1. Preheat the oven to 300 degrees F.
  2. In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil and vinegar.  Pulse until totally combined.
  3. Pour the mixture over the pork.  Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. 
  4. Place the pork into a roasting pan or Dutch oven and add 2 cups water.  Cover tightly and roast for 6 to 7 hours, turning once every hour.
  5. Check to make sure it’s fork tender.  Increase the heat to 425 degrees F and roast uncovered for 20 minutes, or until the skin gets crispy.  Remove from the oven and allow the pork to rest for 15 minutes.
  6. Shred the meat, using two forks to pull it apart.  Place the shredded meat on a large platter lined with lime wedges.
  7. Pour the pan juices over the shredded meat.  This will ensure that the meat stays extra tender.
  8. Serve with warm tortillas.


  • I made this in a crock pot instead.
  • Instead of serving on tortillas…I served them on wheat and onion rolls… with barbecue sauce.

Source:  Drummond, Ree. “Spicy Pulled Pork,” Recipe. The Pioneer Woman Cooks. New York: William Marrow, 2009. 94-95.