This is one of the first recipes I made for my in-laws. It went over so well, my MIL begged me for the recipe. Since then, each time she shares it with another family member, I end up with an inbox full of rave reviews.
Personally, I love this recipe. It's so easy, pork roasts are one of the cheapest cuts available, and while it makes plenty for a crowd, I've yet to run out ideas to use the leftovers of this versatile recipe.
This can also be easily adjusted to the crock pot, however, I have always preferred the results I get in my oven.
The dry rub:
1 Tbsp salt, brown sugar, coco powder
2 tsp black pepper, cumin, dried oregano
1 tsp garlic powder, chile powder
1/2 tsp cayenne pepper
I like to use a pork "butt" (it's really a part of the shoulder), but the "picnic" and shoulder cuts work great as well.
This is not something you can do with out getting your hands dirty. So take off your rings and use rubber gloves if you must.
Cover and refrigerate over night.
Separate them with your fingers as you sprinkle the onions into a large, dutch oven.
And 1/4 cup apple cider vinegar.
Braise for 5-6 hours, until it pulls apart easily with a fork.
Get ready for everyone in your house to suddenly be starving!
Next I will show you a few of my favorite meals to make out of this lovely creation.