Shredded Pork

Okay, I am a huge Pioneer Woman fan and I haven't made a recipe that has failed me yet. This dish will forever remind me of living in the south. It doesn't have to turn into a southern BBQ dish with beans, but the flavors work really well in this shredded pork recipe. Play with it as your little heart desires.






4-7 pounds pork shoulder (or pork butt)
1 t dried oregano
1 t ground cumin
1 t chili powder
1-2 T salt
pepper, to taste
3-4 cloves garlic
1-2 T olive oil
2-3 T white wine vinegar
1/4 C brown sugar (or less)
1 onion, quartered

1. Rinse and pat dry pork
2. Blend oregano, cumin, chili powder, salt, pepper, olive oil, white wine vinegar, brown sugar, garlic, and quartered onion in food processor until a paste forms.
3. Rub paste ALL OVER pork, including crevices.
4. Place in a roasting pan and add 2-4 cups of water. Cover tightly and roast at 300 degrees for several hours (~5-7), turning once every hour.
5. Rest 15 minutes before shredding.