The great thing about shredded meat is that it can be used for a MILLION other recipes! Some on my menu for this week are: smothered burritos, pulled pork tacos, pulled pork, egg and potato scramble with salsa for breakfast and pulled pork and cheese quesadillas for the bebe. The pork turned out a little bit salty…not too salty but almost! So I recommend waiting to add salt until you pull it out of the oven to taste.
2-3 lb pork shoulder or roast
1 small yellow onion, cut into large slices
4 cloves of garlic, minced
2 cups chicken broth
1 Tbs chili powder
1 Tbs cumin
1/2 tsp paprika
3 Tbs olive oil
Salt and pepper, to taste
Preheat oven to 325 degrees.
Heat oil in a Dutch oven or large cast iron skillet (I used my skillet!) over medium high heat.
While oil is heating, trim pork of excess fat and cut into 4 chunks. Once oil is heated, sear meat on all sides then transfer out of skillet.
Add onions to skillet and sauté until almost transparent then add minced garlic to pan. Cook until onions are transparent.
Pour in chicken broth then transfer meat pack into skillet. Add seasonings.
Transfer skillet to oven and bake uncovered for 2 1/2 hours. Then cover with foil and bake an additional 30 minutes or until meat is done and easily pulls apart.