I'm baaaaack! I'm now in the second trimester, and the idea of cooking doesn't make me nauseous anymore! Woo hoo!
I've been trying out a few new recipes, so hopefully I'll get them posted over the next few weeks. Here's the first.
This pork recipe is beyond delicious! We're talking melt-in-your-mouth good! The flavors are incredible, and though the recipe's name has "spicy" in it, this isn't spicy hot. It's spicy flavorful.
The original recipe comes from The Pioneer Woman, who is an incredibly talented cook, writer, photographer, etc. I made her recipe as written, but I cooked it in the slow cooker. So much easier! I've listed the slow cooker version below, but feel free to make it in the oven following the original directions.
Spicy Shredded Pork
4-7 lb. pork shoulder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
1-2 tbsp. salt
pepper to taste
3-4 cloves garlic
1-2 tbsp. olive oil
2-3 tbsp. white wine vinegar
¼ cup brown sugar
1 whole onion
Rinse and pat dry the pork shoulder. Place in the slow cooker.
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. 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 in the slow cooker.
Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Place lid on slow cooker and cook on low for 8-10 hours. (Do not add water. Condensation will build up in the slow cooker, making excess water unnecessary.)
Remove pork from slow cooker and let cool slightly for easier handling. Shred the pork shoulder (two forks work well). When it’s all shredded, pour excess juices all over the meat, but if you prefer a drier meat, skip that part.
Serve in tortillas with salsa and your favorite taco toppings, as I did in the photo above, or on MSPI-friendly hamburger buns with your favorite MSPI-friendly barbecue sauce.
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