I got the recipe from another of my cookbooks, this recipe comes from the amazing Elaine Beardshall, a friend of ours who is an amazing cook. This is an easy recipe and works great in the crock pot if you don't want to oven roast it. The flavor is amazing!! Seriously, I can just eat the pork and and care less about the tortilla, which says a lot for me. My kids loved it as well and that pretty much seals the deal at our house. This freezes great, so don't worry that it makes a ton, you can cook once and eat for several meals.
4-7lb pork shoulder
1 onion, cut into quarters
1 tsp chili powder
1/4 cup brown sugar (optional)
3-4 cloves of garlic
1 tsp oregano
1 tsp cumin
1-2 Tbsp salt
Pepper to taste
1/2 Tbsp olive oil
2-3 Tbsp white wine vinegar
Blend all ingredients except the pork in a food processor or blender until smooth. Pour the marinade over the pork and rub it into all the nooks and cranny's of the meat. Place into a roasting pan or dutch oven, cover tightly and roast at 300 for 4 hours. About halfway through cooking, check to see if you need additional water added, only a small amount to keep it moist. When the pork is done cooking, let it set for 15-20 minutes, then shred the meat, and mix it with any remaining sauce in the pan.
Serve in tortillas with taco fixings, guacamole, salsa, cheese, beans etc..
