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.
This is AMAZING! It tastes delicious. I chose to make it in my crock-pot. I followed all of the prep directions, and just added the apple juice and water to the crock pot. Cooked on low for 10.5 hours. Perfect! Meat fell right off the bone. I shredded it in its own juice in the crock pot.
I honestly don't think it even needs any condiments because the flavor is great. Ate it both on buns as a sandwich as well as in corn tortillas. Super easy to make, and I will make this oftenl
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