January 18, 2010

How I Do Love A Taco...

Okay, I love pork.  And, I love tacos.  Give me a pork taco and I am in "hog" heaven!  Okay, so I'm not that funny, I get it , but I just couldn't resist!  Anyway, you guys have got to try this recipe.  It is fabulous and comes from the cookbook of one super-neat lady - Ree Drummond aka The Pioneer Woman.  If you haven't checked her out - you must.  She not only has an incredible blog but a cookbook full of scrumptious recipes like this one.  Check her out.  Oh, and be sure to have these tacos soon and let me know what you think - in my opinion they are to die for!

Cynthia's Spicy Shredded Pork

Prep Time: 20 minutes
Cook Time: 4 hours
Difficulty: Easy
Servings: 8

  • 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
Preparation Instructions
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.


Betsy said...

I LOVE the pioneer woman! Have cooked a couple of things from her site. I'll have to give this one a try!

bj said...

O, THE PIONEER WOMAN is my hero..
I've used her recipes a lot....
I love pork...
I love tacos..
but together?
Beef for mexican food for me. I don't even think CHICKEN goes with mexican food.! I know...guess it's just quirky but just don't like anything but beef in my tacos and the WHOLE ENCHILADAS !! :o)
Thanks for this recipe, tho...If YOU like it and REE likes it, maybe I will, too!!
Sounds like you are feeling better?

Mevely317 said...

'Just dropped by from BJ's place, and I'm soooo glad I did!
I'm not much in the kitchen department .. that's hubby's job (LOL) ... but these tacos already have my "spit spouting" ... yum!
G'evening now ... I'll be back!