Sunday, May 22, 2011

Pioneer Woman Spicy Pulled Pork

The Pioneer Woman rocks!!!  If you do not own her cookbook you must immediately buy it (they even have it at Wal-mart).  I love everything about it.  The stories, graphics, photos, recipes.... my list could go on and on.  I spotted this recipes and knew I would love it.  It's super easy.  Rub it and then roast it in your oven all day.  How much easier can you get?  The rub gets crunchy and delicious and the middle stays tender and moist.  I found it more sweet than spicy and totally versatile.  It's great on warmed tortillas, on a bun or even as the main component of a quesadilla.  LOVE! LOVE! LOVE!  Enjoy :)

SPICY PULLED PORK
4 pounds (up To 7 Pounds) Pork Shoulder

1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
3 cloves (to 4 Cloves) Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
¼ cups Brown Sugar
1 whole Onion
Lime Wedges

Rinse and pat dry the pork shoulder.


To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)

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.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa or whatever warms your heart.

9 comments:

Willoughby said...

I'm not a fan of the Pioneer Woman, but this does look like a tasty recipe!

teresa said...

YUM! i love pulled pork!

Rachel said...

I haven't made pulled pork in FOREVER, but I've seen several different variations lately and now I am craving it big time!!! This recipe sounds SO good!!!

Julie said...

I've made this...I've loved this. It's a national treasure! Yum :D

Norah said...

This is really good. Serve it with a cilantro tomatillo dressing and it is so so good.

RSA Now said...

I'm completely addicted to the Pioneer Woman website :)

Chris said...

I was going to smoke a brisket this weekend but now you have me thinking of smoking a pork shoulder instead!

Dr Dan said...

Going on my summer must try list. I need to be more to try this oven based recipe instead of a grilled one. Thanks again.

Rebekah said...

I just made this recently and we loved it...and because it's summer and way too hot to have the oven on all day, I just used the crockpot on low all day and didn't add the 2 cups of water. It was delicious!