Dinner on Sunday took an unexpected turn when things got a little too heated in the kitchen! Yes, there was a slight mishap involving a pot and some… well, let’s just say it was well-done. But fear not, even amidst kitchen adventures, deliciousness prevailed thanks to The Pioneer Woman’s Spicy Pulled Pork recipe. Despite the charred cookware, this dish from her cookbook was a resounding success.
The pork was incredibly tender, bursting with flavor, and most importantly, it was a hit with the kids! We enjoyed it simply, served on warm tortillas topped with fresh cilantro – which has quickly become my favorite herb. To complete our light and summery meal, I paired the pulled pork with corn on the cob. It was the perfect combination for a relaxed Sunday supper.
Now, back to reality – any tips on rescuing a seriously burned pot? While I ponder the mysteries of pot scrubbing, I must share this fantastic recipe. Trust me, you’ll absolutely love it!
The Pioneer Woman’s Spicy Pulled Pork Recipe
This recipe, adapted from The Pioneer Woman’s original post, brings a delightful kick to your pulled pork. It’s perfect for family dinners, casual gatherings, or any time you crave flavorful, tender meat.
Ingredients:
- 4-7 lbs Pork Shoulder
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1-2 Tbsp Salt
- Pepper to taste
- 3-4 cloves Garlic
- 1-2 Tbsp Olive Oil
- 2-3 Tbsp White Wine Vinegar
- ¼ cup Brown Sugar (adjust to your preference)
- 1 whole Onion
- Lime wedges, for serving
Simple Preparation Instructions:
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Begin by rinsing the pork shoulder and patting it dry with paper towels. This helps the spice rub adhere better.
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In a food processor or blender, combine the dried oregano, cumin, chili powder, salt, pepper, garlic, olive oil, white wine vinegar, and brown sugar. Blend until it forms a smooth and fragrant spice paste. Feel free to adjust the brown sugar to your liking – it adds a touch of sweetness that balances the spice beautifully.
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Cut the onion into quarters and add it to the food processor with the spice mixture. Blend again until the onion is finely incorporated. This creates a flavorful base for the pork.
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Generously rub the spice mixture all over the pork shoulder, ensuring every surface and crevice is covered. Massage it in thoroughly to infuse the pork with maximum flavor. Allow the pork to marinate for at least 30 minutes, or even better, for a couple of hours in the refrigerator for a deeper flavor profile.
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Place the seasoned pork shoulder in a roasting pan or Dutch oven. Add approximately 2 cups of water to the bottom of the pan to create steam and prevent sticking. Cover the pan tightly with a lid or aluminum foil.
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Roast in a preheated oven at 300°F (150°C) for several hours, typically 3-5 hours depending on the size of your pork shoulder. Turn the pork occasionally, about once an hour, to ensure even cooking. The pork is ready when it’s fork-tender and easily shreds.
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Once the pork is fork-tender, increase the oven temperature to 350°F (175°C). Remove the lid and roast for an additional 15-20 minutes, skin-side up (if applicable), to allow the exterior to crisp up slightly.
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Remove the pan from the oven and let the pork rest for 15 minutes before shredding. This allows the juices to redistribute, resulting in more tender and flavorful pulled pork.
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Shred the pork using two forks. Be sure to pour the flavorful cooking juices from the pan over the shredded meat to keep it moist and delicious.
Serving Suggestions:
Serve this Pioneer Woman Spicy Pulled Pork in warm tortillas with your favorite toppings. Lime wedges are a must to brighten the flavors. Consider adding sour cream, pico de gallo, guacamole, or tomatillo salsa for a complete and customizable meal.
Leftovers? No Problem!
Pulled pork is incredibly versatile. For some delicious ideas, check out these easy leftover pulled pork recipes to make the most of any extra servings!
Enjoy this fantastic and flavorful Pioneer Woman Spicy Pulled Pork!
