Changing Palate

The Menu:

• Roasted Shredded Pork with Carrots and Onions
• Lightly dressed Coleslaw

This slow cooking dish is perfect for a cold winter day.  It’s easy to make, difficult to mess up and makes fabulous leftovers.  Start it early in the day, it cooks with very little tending in a low oven for about 3 1/2 hours.  Try it!

Adapted from:  the kitchn

The Ingredients:

• 4 to 5 pound pork shoulder, bone-in
• 1 tablespoon brown sugar
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 2 medium yellow onions, peeled and cut into wedges
• 3 medium carrots, peeled and cut into large chunks
• 4 cloves of garlic, peeled
• 1 14-ounce can diced tomatoes
• 1 12-ounce beer (a basic lager works well)

The Directions:  Preheat the oven to 325 degrees.

Trim the pork shoulder of any thick layers of fat. Combine the brown sugar, cumin, paprika, salt, and pepper in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.

Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.

Return the pork to the pot. Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat (see photos above). Discard the bone or set aside for another use.

Serve the meat with several spoonfuls of the vegetables and sauce.  A lightly dressed coleslaw completes the meal.

The Notes:  Go to the original source for step by step photos of the roasting process.

http://www.thekitchn.com/thekitchn/ingredients-meat/how-to-cook-and-shred-a-pork-shoulder-079485