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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, July 11, 2011

Pulled Pork Tacos

Normally I would write something kitchy and cute about these, but I feel like all I ned to say is "make this now".  The meat takes awhile to cook and you have to pay attention to it once an hour, but it is so worth it.  This pork tastes incredible in tacos, quesadillas, nachos, enchiladas, the list could literally go on forever, and it's from The Pioneer Woman so you know it's tried and true.

Spicy Pulled Pork

4-7 lbs Pork Shoulder (I used about 3.5 and for two people this lasted a week!)
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
1 tbl. salt
Fresh Ground Pepper, to taste
3 cloves garlic
1 tbl olive oil
2 tbl white wine vinegar
1/4 c. brown sugar
1 whole onion

Preheat the oven to 300 degrees.

Rinse the pork shoulder and set aside.  Combine the rest of the ingredients in a food processor and pulse until it is all combined.  Place the pork shoulder in a roasting pan or dutch oven and rub the mixture into all the nooks and crannies.  Pour the rest of the sauce over the meat.  Add 2 cups of water to the roasting pan.  Cover tightly and cook for 5-7 hours (depending on the size) turning every hour.  You'll know it's ready when the meat easily shreds apart with a fork.  Let the meat rest for 15 minutes before shredding.  Shred the meat into a serving bowl and add the juices over top to keep it juicy. 

I like to serve these with warm flour tortillas, cheese, and homemade pico de gallo. 



Katie said...

I love it when I find a recipe like this that I want to share and then make again and again and again. Sounds delicious!

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