Sunday, November 13, 2011


Another yummy shredded pork dish.  Not too saucy but I think that's because I should have doubled the ingredients since I practically doubled the amount of pork used.  But, it was delicious and not too spicy.

Spicy Pulled Pork - Pioneer Woman Cooks


  • 4 pounds (up To 7 Pounds) Pork Shoulder (I used a 12 pound Pork Shoulder, had tons of leftovers)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 Tablespoon (to 2 Tablespoons) Salt
  • Pepper To Taste
  • 3 cloves (to 4 Cloves) Garlic
  • 1 Tablespoon (to 2 Tablespoons) Olive Oil
  • 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
  • 1/4 cup Brown Sugar
  • 1 whole Onion
  • Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.
Add dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. 
Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.
Rub it into every nook and cranny of the meat, tucking it under folds an in crevices.
Place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.
When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.
Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

The broccoli wasn't quite the hit I had hoped for.  It was waaaay too lemony.  Next time I would skip the lemons altogether.  Garlic, parmesan cheese, pine nuts, and basil were enough of a pick me up to the broccoli and the lemon was just too tart.  If I make it again without the lemon, I'll let you know.

4 to 5 pounds broccoli 
4 garlic cloves, peeled and thinly sliced 
olive oil 1 1/2 teaspoons
kosher salt 1/2 teaspoon 
freshly ground black pepper 
2 teaspoons grated lemon zest (too much lemon zest for my family)
2 tablespoons freshly squeezed lemon juice (too much lemon juice for my family)
3 tablespoons pine nuts, toasted 
1/3 cup freshly grated Parmesan cheese 
2 tablespoons julienned fresh basil leaves (about 12 leaves)  

Preheat the oven to 425 degrees F.  
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. 
Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
 Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 
5 tablespoons olive oil. Sprinkle with the salt and pepper. 
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.Remove the broccoli from the oven and 
immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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