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
- Preheat the oven to 300 degrees F.
- In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil and vinegar. Pulse until totally combined.
- Pour the mixture over the pork. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices.
- 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.
- 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.
- Shred the meat, using two forks to pull it apart. Place the shredded meat on a large platter lined with lime wedges.
- Pour the pan juices over the shredded meat. This will ensure that the meat stays extra tender.
- 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.