From: Jenn@eatcakefordinner
1 1/2 - 2 Lbs. pork loin
or pork shoulder, trimmed of fat
1 1/2 tsp. chili powder
1/4 c. light brown sugar
1/2 tsp. dried oregano
1 tsp. ground cumin
1 1/2 tsp. salt
1/8 tsp. black pepper
1 garlic clove, minced
1/4 onion, finely chopped
plus a few onion chunks for cooking
1-2 Tbl. extra virgin olive oil
1 Tbl. cider vinegar
Combine the chili powder, brown sugar, oregano, cumin, salt, pepper, minced garlic and finely chopped onion. Add 1 Tablespoon olive oil and cider vinegar and stir together to form a paste. If it is too thick, add a little more olive oil. Rub the paste all over the pork, covering every last bit. Wrap tightly with plastic wrap and refrigerate overnight. Place the pork into a medium-large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite half way (about 1-2 cups). Place some onion chunks right on top of the pork.
Cover with lid and roast in a 300 degree oven until the pork is falling apart, about 2 1/2 - 3 hours, turning once every hour. Remove from oven and allow to rest about 15 minutes. Shred the pork, adding some of the juice from the pan to prevent from being dry. You could also cook this in a slow-cooker, but it will take a lot longer.
To serve:
crunchy taco shells
fresh pico de gallo
shredded lettuce
Italian Dressing
Feta cheese, opt.
Toss the shredded lettuce with a little Italian Dressing. You want just enough to coat the lettuce (you don't want it dripping in dressing). Add some shredded pork to your taco shell, top with lettuce, fresh pico and Feta cheese, if desired. Serves 4.
Jenn's Notes: I buy a head of iceberg lettuce and cut it into small strips. I don't have measurements for the pico de gallo. I dice a few tomatoes and add some finely chopped onion, finely chopped jalapeno, chopped green onion (if I have), chopped cilantro and some fresh lime juice.