I love this recipe. It is so good. I usually throw this in the crock pot on swim nights or on a Friday night so we have leftovers for Saturday lunch. You can also cook it in a dutch oven. I’ve done it both ways. This is Pioneer Woman’s recipe with a few minor changes. You could easily omit the chipotle peppers that I add and it is still just as good. We served the pork on buns tonight but I also love this warmed in a tortilla and topped with cilantro and a dollop of sour cream. If you haven’t noticed, I tend to eat any leftovers taco-style if I can.
- 4 pounds (up To 7 Pounds) Pork Shoulder (boston butt)
- 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
- 1/2 of a 7 oz can chipotle peppers in adobo sauce (I reserve other half to make chipotle mayo for other dishes)
Rinse and pat dry the pork shoulder. Season with salt and pepper.
Slice onion into quarters and place half of it layered on bottom of crock pot and put other half in food processor. Throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor.
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 and in crevices.
Place the pork into crock pot or Dutch oven and add a couple of cups of water. Top with 1/2 a can of chipotle peppers (or the whole can if you’re feeling frisky). Cook on low for 6+ hours. Meat will fall apart.
I like to cut some of the fat off about halfway through cooking. Just a personal preference.
Serve on buns or in a tortilla with fixings.