Pork Recipes
Pork Rub:
- 1/2 cup ground black pepper
- 1/2 cup chili powder
- 1/2 cup brown sugar
- 1/4 cup coarse salt
- 4 teaspoons dry mustard
- 2 tablespoon paprika
- 1 tablespoon of garlic powder
Combine all ingredients in freezer bag.
Apply to pork and cook as desired.
Pulled Pork Shoulder Roast:
- One 7 pound pork shoulder
- 1 whole yellow onion, minced
- One tablespoon of chili powder
- One tablespoon of paprika
- ½ cup brown sugar
- 5 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons Lawry’s Season Salt, to taste
- 2 tablespoons black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of Cider Vinegar
- 2 cups of Apple Juice
- Corn Tortillas
Preheat oven to 300°F.
Wash pork shoulder roast and then let dry. In a bowl combine the onion, chili powder, paprika, sugar, garlic, oregano, cumin, season salt, and black pepper.
Rub the mixture into the pork shoulder roast. Place the pork shoulder roast into a Dutch oven and add 2 cups of apple juice.
Cover tightly and roast for 7 hours, turning once every hour.
Add apple juice and water as needed. Once 7 hours have passed, uncover the roast and heat oven to 425°F.
Cook for 15-20 minutes uncovered until the skin gets crispy. Once crispy remove from oven and let the pork shoulder roast rest for 20 minutes.
Shred the pork shoulder roast, using two forks to pull it apart then pour all the pan juices on the pork to keep it moist.
Serve with lime wedges and Pico de Gallo.
