I found this recipe for Pork Shoulder online.
It sounded fairly easy so I decided to apply
this recipe to the Pork Roast I had in my freezer.
I did have to make a few minor adjustments because
the piece of meat I had was little smaller than
what this recipe called for.
No worries, the roast turned out very good!
Shredded Pork Shoulder
by the ktchn.com
4 to 5 pound pork shoulder, bone-in
*(I used a pork roast that was about 4lbs.)
1 tablespoon brown sugar
2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil
2 medium yellow onions, peeled and cut into wedges
3 medium carrots, peeled and cut into large chunks
4 cloves of garlic, peeled
1 14-ounce can diced tomatoes
* (I used fire roasted tomatoes )
1 12-ounce beer (a basic lager works well)
Preheat the oven to 325 degrees.
Trim the pork shoulder of any thick layers of fat. Combine the brown sugar, cumin, paprika, salt, and pepper in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
Return the pork to the pot. Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat (see photos above). Discard the bone or set aside for another use.
*Since I had a Pork Roast instead of a Pork Shoulder, I just sliced the meat and
served it in a bowl with the vegetables. I had to adjust the cooking time to
be a little shorter because my piece of meat was smaller.
The meat was very tender and the vegetables were great!