This delicious Southwest-flavored pork has so many different uses--consider putting leftovers in chili, enchiladas, tostadas, or sandwiches. Sliced avocado, a spoonful of our Garden Tomato Salsa (or your favorite store-bought version), and 1/3 cup pork between two tortillas also makes for a fantastic quesadilla. Prep: 10 minutes; Cook: 5 hours 30 minutes; Stand: 10 minutes.
1 tablespoon chili powder
1 tablespoon ground paprika
1 tablespoon sea salt
1 tablespoon freshly ground pepper
1 (6-pound) or 2 (3-pound) pieces Boston butt or pork shoulder
Preheat oven to 325°. Combine first 4 ingredients in a small bowl; rub spice mixture all over pork. Place pork, fatty side up, in a large Dutch oven. Pour cider and 1/2 cup water around pork. Cover with a lid or aluminum foil, and roast at 325° for 5 hours or until fork-tender. Uncover and cook another 30 to 40 minutes or until skin is crispy and pork breaks apart easily with a fork.
Remove from oven, and let stand 10 to 15 minutes before shredding into chunks with 2 forks. Skim fat from cooking liquid, and add liquid to pork before serving. Serve warm with grilled tortillas and desired toppings.