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In my search of new and different pork recipes, in advance of getting our pigs butchered, I discovered this recipe, which has quickly become one of our favorites. (it was even better when we finally got to use one of our own farm fresh roasts).
This is a mexican style pulled pork, and there seems to be a variety of versions of this recipe out there – ranging from sweet to hot. I created own my own mix of seasonings, pulling bits and pieces from different recipes – and through a few trials of trying to get the right amount of heat. While paprika and red pepper flakes are a commonly used in my kitchen, this recipe was the first time using chipolte peppers in adobo. Lesson learned… a little extra sauce = alot of extra heat.
I combine all the spice, vinegar, lime juice, and beef broth in a jar first, and mix.
Then, I pour this around the roast in the pan, and add in diced onion and garlic.
Cook at 325 degrees for 4 – 4.5 hours – flipping the roast over every hour or so. Towards the end of the cooking time, add more broth if necessary.
Remove from the oven, pull out the bone, and shred the pork with forks. Serve over rice, with sour cream, salsa, avocados, and roasted corn – or in tortillas.