4-7 lb pork shoulder (Used a 5-lb shoulder)
1 onion, cut into quarters
3-4 garlic cloves, peeled
1 tsp chili powder
1/4 cup brown sugar
1 tsp dried oregano
1 tsp ground cumin
1-2 tbsp salt
Pepper, to taste
1-2 Tbsp olive oil
2-3 Tbsp white wine vinegar
Garnish/Toppings: Tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatilla salsa, cheese... or try my homemade Corn and Avocado Salsa!
1. Rinse and pat dry pork shoulder. Preheat the oven to 300 degrees.
2. Throw the onion and garlic into a food processor. Combine until chopped fine.
3. Throw the remaining ingredients (chili powder through white wine vinegar) with the onion/garlic mixture and combine thoroughly.
4. Pour the mixture over the pork shoulder. Rub it into every nook and cranny of the meat, tucking under folds and crevices.
5. Place the shoulder into a roasting pan or dutch oven, and add a few cups of water. (I placed 2 cups, which was plenty... I may do only 1 cup next time.)
6. Cover tightly, and roast pork for several hours, turning once every hour. (I roasted mine for 4 hours, and it was perfectly fork tender. The time will depend on how large your pork shoulder is.)
7. When it is fork tender, crank up the heat (I place it on broil), remove the lid, and roast it, skin side up, for an additional 15-20 minutes to get the skin nice and crispy.
8. Remove from oven, and let it rest for 15 minutes to allow the juices to redistribute in the meat.
9. Shred the pork (2 forks works well).
10. Once shredded, pour the juices all over the meat.
11. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatilla salsa, cheese... whatever you'd like!
Source: Pioneer Woman