Ghetto Pork Roast

Due to a random blog post from the Seattle Weekly food crew, I found myself craving pulled pork. During the week, I never really have the time for the proper slow cooking that real pulled pork requires—so it was time to give my evil crock pot another try. I looked at a few recipes, and below is what I came up with.

2 T cumin
1 T pepper
2 T oregano
1/2 tsp cloves
1 tsp allspice
1 T red pepper flakes
4 bay leaves
1 head garlic
2 tsp salt
1/2 cup lime juice
1/2 cup tequila
2 T olive oil

3-4 lb boneless pork shoulder

2 small onions (sliced)
2 red bell peppers (cut in strips)

Mix cumin, pepper, oregano, allspice, salt and pepper flakes with a small amount of olive oil to make a paste. Then add to lime juice, tequila and remaining olive oil. Cut slits in the pork shoulder and insert garlic cloves.

Place pork roast in a plastic bag or container with marinade and let sit overnight, turning halfway through if you can’t sleep. (Or in my case, put in around dinner time, turn over before bed.)

Before you leave for work for the day, put the pork shoulder fat side up (and marinade) in your crock pot, cover and set to low. Eight hours later (give or take) carefully remove the shoulder from the crock pot and let sit for 15-20 minutes.

While you’re letting that rest, saute the onions and peppers in a skillet with some of the marinade/drippings from the crock pot over medium high heat until the onions just begin to turn golden brown.

Use two forks to shred the pork and serve mixed with the peppers and onions or layer in a lovely toasted brioche bun. Add hot sauce to taste.