Sweet and Spicy Shredded Pork

TOTAL TIME: 5 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 5 hr
 
YIELD: 8 to 10 servings
LEVEL: --

ingredients

  • 1 (5 to 7-pound) pork shoulder
  • 1/2 cup light brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 1 1/2 teaspoons cayenne pepper
  • 2 onions, coarsely chopped
  • 2 cups low-sodium broth or water
  • 1 cup cola
  • Shredded Pork Serving Variations, follows
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Directions

Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.

Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.

In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.

When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

*Cook's Note: This recipe is so versatile for entertaining because it can be served in so many different ways. It's comfort food that is easy to serve and pleases the masses.

Shredded Pork Serving Variations:
Shredded Pork Salads (my favorite): Serve the shredded pork over toasted corn tortillas with romaine lettuce, fresh cilantro, pico de gallo, pinto beans, lime wedges, and dressed with a creamy tomatillo dressing, recipe follows. Serve with a quick coleslaw on the side as well, recipe follows.

Shredded Pork Sandwiches: Serve the shredded pork on toasted potato buns.

Shredded Pork Tacos: Set up a taco bar featuring guacamole, sour cream, pico de gallo, cilantro, lime wedges, cotija cheese, etc. Works well for a casual party atmosphere.

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Newest Ratings and Reviews

Read all 16 reviews

  • on February 08, 2014

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    First, I haven't used this cut of meat before and I won't use it again. It is so fatty to the point that I got rid of half of the roast in just fat alone. You think you're getting a great deal but half of it goes in the trash. Second, this cut of meat should never cook in liquid. If you're going to use it, roast it slow and on a rack or smoke it for hours. That fat needs to cook off. Finally, and this wouldn't seem to be Kelsey's fault but the recipe as it is written here, it not what I saw her make on tv. The Cooking Channel and Kelsey need to proof each others recipe before it's posted here.

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  • on January 29, 2014

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    Haven't tried it yet. But wanted to know what Cola is? Is that the soda? Thanks

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  • on January 29, 2014

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    I just watched the show on which Kelsey made this and wanted to print the recipe right away. On the show she cooked it at 300 degrees and it was covered. Nothing in the recipe says to cover it and it says cook at 350, She bumped the temperature up to 350 when she removed the foil covering it. It would be nice if the recipe and method on the show were in sync. I haven't made this yet so I'm going to give it 3 stars because I intend to and I anticipate it being good. I'll up the rating if the results warrant it.

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