*The Pioneer Woman
Preheat the oven to 300 degrees.
Rinse the pork shoulder roast.
In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil and vinegar. Pulse until totally combined.
Pour the mixture over the pork. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Place the pork into a roasting pan or Dutch oven and add 2 cups water. Cover tightly and roast for 6 to 7 hours, turning once every hour.
Check to make sure it is fork tender. Increase the heat to 425 degrees and roast uncovered for 20 minutes, or until the skin gets crispy. Remove from the oven and allow the pork to rest for 15 minutes.
Shred the meat, using two forks to pull it apart. Place the shredded meat on a large platter lined with lime wedges.
Pour the pan juices over the shredded meat.
Serve with warm tortillas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1012 | ||
Calories from Fat: 594 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66g | 88 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 241.5mg | 74 % | |
Sodium 2245.6mg | 77 % | |
Potassium 1169.7mg | 31 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 36g | ||
Protein 62.4g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1012
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