I love how pork is so versatile…I like to make several pork roasts at a time and freeze the meat so I won’t have to cook on busy days. Just thaw, heat in a skillet with a little onion, garlic, and salt, and viola…you can make tacos, nachos, enchiladas, or simply eat it by itself with a side of veggies and potato. I like to either cook it in the oven all day or put it on the smoker. It can also be cooked in a crock pot and will be so tender that it just falls apart. It needs at least 6 hours and can be cooked for up to 8 hours on low heat. If you want to go one step further to make this the best pork you’ll ever have (and trust me, its worth it), just sauté about a quarter of an onion for about 5 minutes, then add the shredded pork, some salt, pepper, and garlic and cook it on medium to high heat (with some of the juices from the meat) until the pork gets slightly crispy on the edges. Not all of it will be crispy, just some of the edges. This extra step really brings out the flavor. It takes about 15 minutes, but totally worth the time. Today, I made mexican street-style tacos and garnished with queso fresco, cilantro, avocado, and lime. This recipe os so easy…doesn’t require any special kind of soda, beer, or special rub for the cooking…I’ve made all those different recipes and, to be honest, this tastes just as good and is super easy and doesn’t require and special ingredients.
Pork shoulder (or Pork butt roast)
salt and pepper
about 1/2 cup water or chicken broth
2 Tbsp olive oil (or oil of choice)
1/3 cup diced onion
salt and pepper to taste
2 cloves minced garlic
about 1/3 cup of the juices from the cooked pork
Preheat oven to 250. Season the raw pork with salt and pepper and place it in a 13×9 pan. Put your water or broth in the bottom of the pan, then place pork roast in the pan (with the fat side up). Completely seal the pork in the pan by placing foil over the pan and make sure all the edges are sealed tight. Cook until the internal temperature reaches 190 degrees. I like to cook mine for at least 6-8 hours. When it’s done, let it rest for at least 15 minutes before shredding.
While it’s resting, cut your onion and sauté it in the oil until it’s transparent. Then add the shredded pork, salt and pepper to taste, and garlic. Reach into your roasting pan and get some of the juices from your pork and put this with your sautéed pork. Cook the pork until the edges are slightly darkened and a tiny bit crispy. This should’t take longer than 15 minutes.
This pork is good for so many different dishes. We made pork tacos and they were delicious. I usually make more than one pork roast and freeze some of the meat for later!