Put this pork on a wrap with some spinach and a squirt of lime juice and you have an AMAZING supper with no leftovers! Finally made this in the beginning of December for the first time and well... its been on a bi-weekly rotation since (coming from the lady who loves to try new things, this is a big compliment).
Cynthias Shredded Pork
4 lb. pork shoulder
1 tsp. oregano
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. salt
pepper to taste
3 cloves of garlic, minced
1 Tbsp. olive oil
2 Tbsp. white wine vinegar
1/4 c. brown sugar
1 onion, quartered
lime wedges
Rinse and pat dry the pork shoulder. Put spices, oil, vinegar, sugar and onion into a food processor or blender. Blend mixture until totally combined and pour over pork shoulder. Now rub it into every nook and cranny, then place into a roasting pan and add a few cups of water. Cover tightly and roast at 300 for several hours, turning once every hour. When it is fork tender, crank up the heat to about 400, remove lid and roast skin side up for another 20 minutes to get the skin crispy. When it is done let it rest 15 minutes. Then shred meat, put in serving bowl and pour the juices all over the meat. Serve with warm tortillas, sour cream, salsa, spinach and lime wedges (I was going to skip the lime, but it sure adds an awesome twist to the flavour!).
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