Sometimes I look at a piece of meat and wonder “What am I going to do with you?” But when I want a crowd-pleasing recipe that doesn’t require much brain power to execute, I always go tex-mex.
It gives me the option of either dressing everything up or setting it out in bowls for people to build their own, which makes everyone extra excited for dinnertime. Plus, the meat keeps really well and can find new life in breakfast burritos, sandwiches, salads… the sky’s the limit!
The only trick to this recipe is starting it the day before you want to serve, to give the meat time to slow cook to tender perfection.
Southern Tex-Mex Pork
4
8 hours 20 minutes
9 hours
17 hours 20 minutes
1 tablespoon brown sugar
1 tablespoon kosher salt
4 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
Pinch of ground cloves
2 tablespoons vegetable oil
3-4 lb pork shoulder roast
¼ cup chicken stock
Juice of 1 lime
Salsa
Sour cream
Flour or corn tortillas
In a small bowl combine the sugar, salt, and spices. Rub all over the meat, then wrap tightly in plastic wrap and allow to rest in the fridge at least overnight, or up to 24 hours.
Place a large skillet over a high heat and add the vegetable oil.
When the oil starts to shimmer, add the roast, allowing to brown on each side before turning.
Once browned all over, remove the roast from the heat.
Place the roast and chicken stock in a slow cooker set to low for 6-10 hours, or place in a Dutch oven set to 215°F for 8-10 hours or until the meat is falling apart and tender all over.
Using two forks, shred the meat. Garnish with lime, salsa, and sour cream, and serve in tortillas.