I hope you all had a wonderful Memorial Day Weekend!!
St. Louis stayed true to form and rained most of the weekend.
I have to share an AMAZING new recipe I tried last week!
Have you ever checked out The Pioneer Woman? I’m sure many of you have, but if you haven’t, you don’t know what you’re missing. Not only does Ree take amazing pictures but she has out of this world recipes and she posts LOTS of step by step pictures with her recipes!
Last week I wanted to make Pulled Pork Sandwiches and I happened across Ree’s Spicy Shredded Pork Recipe - I made just a few minor changes due to what I had available.
Let me tell you……….you have NOT had Pulled Pork until you’ve had this Spicy Shredded Pork! OMG it was AMAZING! I mean, it was SOOOO good we all could NOT stop raving about it while eating, we ate the left overs for 2 more meals (which we NEVER do) and it kept getting better each time we ate it!
Well, I can’t say any more……………here’s my version – but be sure to head over to The Pioneer Woman and see how she does it.
- 4-7 pound pork butt roast with bone (or pork shoulder)
- 1 tsp Chili powder
- 1/4 cup Brown Sugar
- 3-4 Cloves of Garlic (I use the jarred minced garlic)
- 1 tsp dried Oregano
- 1 tsp. Ground Cumin
- 2 Tbsp Salt & Pepper
- 2 Tbsp Olive Oil
- 3 Tbsp Red Wine Vinegar
- Rinse roast and pat dry.
- Blend all of the ingredients (except roast) in food processor, I used my Magic Bullet.
- Rub all over roast. Be sure to get into all creases and folds in the roast.
- Spray roasting pay with No Stick spray and place roast in roster (I used my Nesco Roaster) and added about 1-1/2 cups water and cover with lid. Roast at 300, 4-6 hours (1 hour per pound) – turning every hour.
- When it’s fork tender, remove the lid, roast it by cranking the temperature to 400 and let it cook skin side up for another 15-20 mins. This step makes it nice and crispy! (best part according to my family)
- Let it sit for about 10 mins. before shredding.
- Remove bone (if you have one) and shred meat on a platter with two forks. Be sure to pour the juice from the pan over the pork. – I could NOT keep my family’s fingers OUT at this point!
- We served it with buns and BBQ sauce but it was also fantastic right off the platter!
Eat left overs cold on a bun with BBQ sauce until gone!
NOTES: You could do this with a slow cooker, but you would not get the crispy skin that you get by roasting this meat, and in my opinion, that’s what made this SO good.
My roast was almost 5 pounds and could feed about 7 people.
Ree’s recipe calls for white wine vinegar, but I only had red wine vinegar.
My store did not have a pork shoulder roast, the butcher suggested the pork butt, and I bought bone in for more flavor (and it was cheaper).
I did NOT spray my roaster with no stick spray and I had to soak my pan for 2 days – so next time I will spray my roaster first!
© TidyMom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
I had every intention of shredding the roast and putting it back in the pan with BBQ sauce, but it was SO darn good plain, I just couldn’t do it – but it was just as good topped with BBQ sauce on the bun!
I can’t wait to make this again! It’s a DEFINITE keeper in our house!