Try this unique Mexican spin on pulled pork. Made in the dutch oven or the crock pot, it will feed a massive crowd and will become one of your next favorite freezer friendly crockpot meals. Serve it up with all your favorite Mexican toppings. Makes an awesome freezer meal too.
- 4–7 Pounds Pork Shoulder
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- 2 Tablespoons Salt
- Pepper To Taste
- 4 Cloves Garlic
- 2 Tablespoons Olive Oil
- 2 Tablespoons White Cooking Wine
- 1/4 cup Brown Sugar
- 1 medium Onion
- Rinse and pat dry the pork shoulder.
- Throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine, brown sugar and onion (cut into quarters) into a food processor or blender.
- Blend the mixture until totally combined and then pour it over the pork shoulder.
- Rub mixture over every surface of the meat you can find.
- Place the pork into a roasting pan or Dutch oven and add 2 cups of water. Cover tightly and roast pork at 300º for 4.5 hours, turning once at the half way point.
- When the pork is tender and can peel away, crank up the heat to 425, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.
- Using two forks, shred the pork. When it’s all shredded be sure to pour the juices all over the meat.
- Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, salsa, or whatever other Mexican fixings you like.
Slow Cooker Instructions:
Cook the meat and sauce in the slow cooker on low for 8-10 hours. Shred and broil for a few minutes at the end to add a crispy crust.
Freezer Meal Instructions:
Follow steps 1-4 but then place marinaded pork into a freezer bag and seal. Freeze that baby up!
Let the pork thaw for 48 hours in your fridge. Then follow instructions 5-7.