The Pioneer Woman’s Spicy Pulled Pork

This was our dinner on Sunday.

This is the burned pot from making the Sunday dinner.

I’ve never had something burn like this. Thankfully, the Pioneer Woman’s Spicy Pulled Pork from her cookbook still turned out amazingly! It was tender and flavorful, and most of all…the kids loved it! We had it on plain tortillas with only a little cilantro on top. (which is turning into my new favorite, go-to herb)  I served it with corn on the cob for the perfect light, springy/summery meal!

Now, I just need to know how to get this pot clean! Any ideas?

Here’s the recipe. Try it! You’ll love it!

The Pioneer Woman’s Spicy Pulled Pork

Ingredients

4 pounds (up To 7 Pounds) Pork Shoulder

1 teaspoon Dried Oregano

1 teaspoon Ground Cumin

1 teaspoon Chili Powder

1 Tablespoon (to 2 Tablespoons) Salt

Pepper To Taste

3 cloves (to 4 Cloves) Garlic

1 Tablespoon (to 2 Tablespoons) Olive Oil

2 Tablespoons (to 3 Tablespoons) White Wine Vinegar

¼ cups Brown Sugar

1 whole Onion

Lime Wedges

 

Preparation Instructions

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa

Enjoy!