Oh my goodness, am I ever in love with pork shoulder. Wait a minute…did I just say that? That I’m in love with pork shoulder? I seriously have to get a life. I know when I was eighteen and living on the golf course and had the whole world ahead of me, I never in a million years could have predicted that I’d one day profess my undying love for pork shoulder. How very far I’ve fallen. This recipe comes from Wetsy’s friend, Cynthia, in Austin, who makes this delicious shredded pork for get-togethers with hip Austinites. And it’s not that I’m ever at these said get-togethers with all the other hip Austinites. For one thing, I don’t live anywhere near Austin, so I’m never invited. For another, I probably wouldn’t go anyway because I don’t like to leave my house. It’s a good thing I have my sister to fill me in on all of these delicious dishes. And it’s a good thing Cynthia agreed to share the recipe with me. You have the most beautiful wide-set eyes I’ve ever seen.

I wish I was of eastern European descent. Either that or Italian. I’ve made it a few times, and I’m always amazed at its versatility. The final shredded product can be served immediately or in different dishes over the next few days, and the flavors are deliciously…delicious. where to buy good wine in franceI like to serve it with warm flour tortillas, lime wedges, and a combo of pico de gallo, sour cream, guacamole…whatever I have lying around.best wine tour south africa C’mon…let me show you the magic!best wine kit for beginners The Cast of Characters: 4 to 7 pound pork shoulder (this is 7-plus), onion, chili powder, brown sugar, garlic, dried oregano, ground cumin, chili powder, salt, black pepper, olive oil, white wine vinegar, and lime wedges.best wine that goes with pizza

I seriously have no idea why there’s a glass of white wine there instead of white wine vinegar. It was a busted synapse in my brain. Or it was the white wine. Don’t be like me, okay?wine in india 2014 This is a pork shoulder roast. best red wine for pizzaMake friends with it, because it’s a fabulously versatile piece of meat. where is the best wine in spainThis one was about $1.49/pound. red wine names starting with b(Oh, and go ahead and give it a good rinse before we move forward. good wine names in india I really like to rinse pork. It’s a hobby of mine. This is chili powder, cumin, and brown sugar.

Oregano’s around there somewhere, but it didn’t get in the shot. You can add in/tweak the spices to make it all yours. To begin, just throw the spices into a food processor or blender. I use 1 teaspoon dried oregano, 1 teaspoon cumin, 1 tspo chili powder, and about 1/4 cup brown sugar. I happen to love brown sugar in my cooking, but you can decrease or omit it if you like. Also: add 3 to 4 peeled garlic cloves to make your kitchen smell divine while it’s cooking. Quarter 1 whole onion and throw it in… Add in 1 to 2 tablespoons salt (to taste)… A bunch of ground black pepper… A couple of tablespoons white wine vinegar, and tablespoon or two of olive oil—just enough to make it pasty. Blend mixture until totally combined, then pour it over the pork roast. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned. Place the pork into a roasting pan or dutch oven and add a couple of cups of water.

Cover tightly and roast pork at 300 degrees for several hours, turning once every hour. I roasted mine about six or seven hours, then checked to make sure it was fork tender. Then I cranked up the heat, removed the lid, and roasted it skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest 15 minutes before shredding…I like to use two forks. Cynthia says to serve it with lime wedges. And I do what she says, because she’s eastern European with beautiful wide-set eyes. Be sure to pour the juices all over the meat. This’ll make sure it stays moist and tender. Then I just pile it on a big platter. This stuff is great for a crowd. Serve the stuff with warm tortillas… And sour cream, pico de gallo, guacamole, tomatillo salsa…whatever makes your skirt fly up! Then repeat after me: Yum. This stuff is really, really delicious. And it makes a ton of meat, so you’ll have leftovers galore for soups, enchiladas, tostadas, sandwiches, etc.

Soon, you’ll be able to say you’re in love with pork shoulder, too. And that’s sure to make your parents proud. Cynthia’s Spicy Shredded PorkAugust 12, 2009 Prep Time:20 MinutesDifficulty:EasyCook Time:4 HoursServings:8 ServingsMexican Coleslaw With Spicy Lime Vinaigrette A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing. Top Review by Debbwl What a yummy change this coleslaw is. Love that there is no mayo in this slaw. The lime, honey and chipotle make a refreshing dressing for this tasty slaw. Made using bagged cabbage slaw blend which has red cabbage and carrots in it verses chopping up a head of cabbage other then that made as written. Think the suggest of serving immediately is the best one. Will be making this often. Thanks for the post.Ceviche, enchiladas and steak? A selection of the world’s finest tequilas? You’ll find all the makings for a memorable Mexican meal at Javier’s with unique architectural elements like a spectacularly detailed chainsaw wood carving with an Aztec motif.

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