annie blog

My Favorite Meat,

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My Favorite Meat,
hands down, is pork. Unlike other hypothetical questions, like,”Wine or beer — if you had to pick one for the rest of your life, which would it be?” If someone asked me to choose only one meat for the rest of my life I wouldn’t even hesitate. Yes, I’d miss cheeseburgers and fried chicken. Truly, I would. But pork — I LOVE it.

If you are like me and you find that you, too, are a pork fan, then you must have this recipe in your collection.

It is easy.
It is inexpensive.
It will make a ton of food.
It will make your house smell scrumptious.
It is exceptionally versatile.
It can easily be paired with barbeque sauce to make a fabulous pulled pork sandwich.
It can be paired just as well with tortillas, avocados and pico de gallo to make a delightful tex-mex dinner.
Or put some on nachos with some cheese and peppers for a yummy appetizer.

Alright, I know, enough talking already. Right?

Spicy Pork Roast
(I don’t know about the name, it’s really not at all spicy..)

4-7 pound pork shoulder (or picnic roast or pork butt)
1 yellow onion
4 cloves garlic
1 t. chili powder
1 t. oregano
1 t. cumin
1/4 cup brown sugar
1 1/2 T. oil
2-3 T. apple cider vinegar (or white distilled would work)
pepper to taste (I use a lot)
1 T. salt

Dry off the pork roast with paper towels. Heat the oven to 300. In a mini chopper or Cuisinart, combine all other ingredients until the onion is really minced up and everything is well mixed. Rub the mixture all over the pork. Put the pork in a Dutch oven and fill with water so that it comes up to about the half way mark on the pork. Cover the pork and cook it 6-8 hours. The length of time that it must cook is directly related to the size roast that you cook. I personally get the biggest one that will fit in my pot. Turn the roast every hour or 2 or, if you’re like me, when you remember to. At some point it will start to fall apart on you. This is good. When it is tender enough for you, jack the temperature of the oven up to 400 or so and cook it a bit longer without the top on the pan so that you can get it brown (about 15 minutes more or until desired brownness). Shred it up with 2 forks and dig in.

This is magical pork, y’all. I hope that you enjoy it!

2 Comments

  1. Love pork…Grandpa was a hog farmer, so I learned to eat pork early. Gotta support the business 😉

  2. Such a fantastic recipe! I make it for Jewish friends with beef, and they LOVE it! I like the pork best, but beef is pretty delish, too!

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