Today was a quiet day at our house with nothing much going on except a nap, laundry, an afternoon walk, and relaxing on the deck. I took this opportunity to slow roast a pork shoulder (6 hours!) with my new dutch oven!
It turned out AMAZING, thanks in part to the most excellent dutch oven I received in the mail. To quote Josh, “yea, you can make this again!”
Try it out some time:
Spicy Pulled Pork (The Pioneer Woman Cookbook)
- 5-7lb pork shoulder
- 1 whole onion, quartered
- 1TBSP chili powder
- 1/2 cup brown sugar
- 4 garlic cloves, peeled
- 1tsp dried oregano
- 2tsp ground cumin
- 1-2TBSP salt to taste
- Ground black pepper
- 3TBSP olive oil
- 2TBSP white wine vinegar
- Lime wedges
- Flour tortillas
Pour the mixture over the pork. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. (side note: I had a little left over, so I just poured it on throughout the cooking process)
Place pork into a roasting pan or dutch oven and add 2 cups water. Cover tightly and roast for 6-7 hours, turning once every hour.
Side note: I wanted to use the leftovers for pork tacos this week, so I opted to serve it on toast buns with the pan juices poured over the top.
A special thank you goes out to J&B for gifting us the dutch oven to make such a delicous meal…would not be possible without you guys! XOXO