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Spicy Shredded Pork - Dan Crites

Recipe

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Ingredients

  • 4 lbs (up to 7) pork shoulder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp salt
  • Pepper to taste
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • .25 cup brown sugar
  • 1 whole onion
  • Lime wedges
  • 1 roast size cooking bag

Steps

  1. Rinse and pat dry the pork shoulder.
  2. Peel and cut the onion into quarters. Place it and everything else, except the meat and lime wedges in a blender. Blend mixture until totally combined. Put the roast in the cooking bag. Pour the mixture over the meat and massage the rub into every nook and cranny. Add one cup of water. Put the bagged roast into a roasting pan and tie the bag closed. Make two slits in the top of the bag so it won't explode! Cover with tight lid and cook at 300 F for 3-4 hours or until fork tender.
  3. When the meat is fork tender, remove the meat from the bag, but keep it in the roasting pan without the lid. Increase the oven temp to 400F and roast for another 15-20 minutes to crisp the edges. When done, let it rest for 15 minutes before shredding. Squeeze the lime over the meat and serve with warm tortillas, pico de gallo, guacamole, sour cream, etc.
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