This last Sunday as I was packing up the trailer to get ready for our trip I was also in the kitchen periodically throughout the day flipping the best shredded pork I have ever tasted. I've made shredded pork before but it never comes out right. Usually it comes out so dry and tasteless and all of the seasoning that I put in just disappears.
Not this time. This time I was crossing my fingers and hoping that a miracle would happen. Boy did it ever happen.
I should just say right here that the credit should go to the pioneer woman That is where I found the recipe that lasted us three nights and I even put some in the freezer.
So here's what I did:
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
1/4 cup Brown Sugar
1 whole Onion
Lime Wedges
Preparation Instructions:
1. Rinse and pat dry the pork shoulder.
2. 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.)
3. 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.
4. Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.
5. 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 300ยบ for several hours, turning once every hour.
6. 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.
7. Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.
8. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!
We had this shredded pork for three different nights and I was able to put a container in the freezer as well. One night we ate the shredded pork with rolls, cheese and avocado. (Because i tend to think that avocados goes with just about everything.) One of our family favorites is the Kings Hawaiian sweet rolls. On the second night we ate the shredded pork with avocado (of course), cheese, tomatoes, salsa, and tortillas. And on the last night we had the shredded pork with the rest of our rolls and cheese.
Really this shredded pork is so versatile that you can eat it in so many different ways.
Now make it for yourself and enjoy!
