Carnitas (aka Spicy Pulled Pork)

• 5-7 lb pork shoulder (I've never found any this big. Usually they are are between 4 and 5 lbs.)
• 1 whole onion, quartered
• 1 Tbsp chili powder
• 1/2 cup brown sugar
• 4 garlic cloves, peeled
• 1 tsp dried oregano
• 2 tsp ground cumin
• 1-2 Tbsp salt
• 1/2 Tbsp black pepper
• 3 Tbsp olive oil
• 2 Tbsp vinegar (I've used white vinegar and rice wine vinegar and both worked fine)

Preheat oven 300 degrees. Mix onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil and vinegar in a food processor until thoroughly combined. Rub all over the pork. Place in a roasting pan and pour 2 cups of water around it. Cover and roast for 6 to 7 hours, turning once every hour or so. (I usually roast it for closer to 5-6 hours, because I use a smaller piece of meat. Also, I usually forget to turn it, so no worries if you are putting this in and will be gone all day. Toward the end of cooking, if done right, it will basically fall apart when you try to turn it so it won't matter anyway!) Once it's fork-tender, turn the oven up to 425 degrees and roast, uncovered for 20 minutes, to get the skin crispy and to thicken the juice. (I've left it covered and let it roast an extra 5 -10 minutes because it does splatter everywhere!) Remove and let rest for 15 minutes. Shred with a fork. Serve with the following toppings...

• Tortillas (corn or flour)
• Grated Cheese
• Lime Wedges
• Cilantro
• Sour Cream
• Guacamole
• Salsa

I love to serve this with black beans and then tortilla chips, of course!

FYI...A 4.5 lb roast served about 7 people. A 3.5 lb roast served 4. So you can do the math of about what you think a larger or smaller roast would serve.

Recipe from The Pioneer Woman....love her!