slow roasted shredded pork.
This is my attempt to make big-time fans out of your husbands, boyfriends, sons and male co-workers.
As you know my defenses have become weakened over the years as far as pork is concerned…starting first with prosciutto, then bacon, then pork tenderloin. I used to work in an office with 7 men who I’m pretty sure dreamed about pork at night. Well, with this recipe you might as well just call me an all-out pork fan. There are just no if’s, and’s or butt’s (no pun intended – well that’s not true…I had been thinking about that one for several minutes) about it.
In all honesty we don’t eat pork a lot, but I’ll tell you what: when I plop a plate of pork in front of Andrew I haven’t just served him the other white meat, I’ve made a valuable investment in our marriage 😉 And he’ll straight up agree.
So let me introduce you to the latest addition to our Sunday afternoon/football watching/supper meal rotation…shredded pork.
Got a blender or food processor? Good. Fill ‘er up with spices, garlic, olive oil and brown sugar.
Roast until tender, then grab yo’self 2 forks and get your shred on!
We love this pork with tortillas, cilantro and guacamole. Going the pulled pork sandwich route would be good too.
Slow Roasted Shredded Pork
(adapted from Pioneer Woman – serves 8)
What You’ll Need:
4 pounds pork shoulder
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon salt
fresh pepper, to taste
3 cloves garlic
1 tablespoon olive oil
2 tablespoons white wine vinegar
3 tablespoons brown sugar
all the fixings – tortillas, lime, cilantro, guacamole or avocado, sour cream
Preheat oven to 300F.
Rinse and pat dry the pork shoulder.
Place the oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. 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.
Rub the mixture all over the pork, then place in a roasting pan or dutch oven with 2 cups of water.
Cover tightly and roast pork for 2-2 1/2 hours, turning once an hour. When the pork is tender, turn up the heat to 400F, remove the lid, and roast for 15-20 minutes longer. When it’s done, let it rest for 15 minutes before shredding.
Shred the pork shoulder using 2 forks. When it’s all shredded pour the juices all over the meat. Serve with tortillas, lime, pico, sour cream, or guacamole.
TOTAL: $9.50 + toppings, or about $1.19 per serving
369 calories per serving
26 grams of fat
27 grams protein
Did you give it a try? Leave me a comment below or head over to Facebook and let me know what you think!