I’ve been pretty absent lately. I’ve probably said this before, and I know I’ll say it again: things are really ramping up at school. My workload is inversely proportional to my level of activity on my blog. Sorry! Hopefully this amazing recipe will help to make up for my lack of activity. I won’t beat around the bush now, though. Let’s get to the noms!
This recipe comes from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, by Ree Drummond.
1 5-7 lb pork shoulder
1 onion, quartered
1 tbs chili powder
1/2 cup brown sugar
4 cloves garlic, peeled
1 tsp dried oregano
2 tsp ground cumin
1-2 tbs salt, to taste
freshly ground black pepper, to taste
3 tbs olive oil
2 tbs white wine vinegar (I used apple cider vinegar)
Begin by preheating your oven to 300 degrees F. Combine all of the ingredients (minus the pork) in a food processor. Pulse until everything is totally combined.
Pour that mixture over the pork. Rub it into the meat, making sure that you get into all of the nooks and crannies. Place the pork in a roasting pan or Dutch oven. Add 2 cups of water. Next time I’ll try adding some beer, too. I figure that could only improve the flavor. Cover and roast for 6-7 hours. Turn the meat over once every hour.
After the 6-7 hours, test to see if the meat is fork tender. I’d also recommend breaking out your meat thermometer and making sure it has come up to 160 degrees F. I’m pretty sure there’s no way it wouldn’t have by this point. .
Leave the meat uncovered, and turn the heat up to 425 degrees F, roasting at this temperature for about 20 minutes. Remove it from the oven and allow it to rest for 15 minutes.
Shred the meat (you can use two forks for this). If you’ve moved the meat to a serving platter or other vessel, make sure to pour the pan juices down over the top of the meat.
This is definitely something that needs to be done on a weekend, or a day when you can work from home, since it requires turning every hour. But don’t let that stop you. The results are so worth it. Enjoy!!