For the “mojo,” put all this into your cuisinart and blend well:
1 tsp dried oregano
2 tsp cumin
2 tsp chili powder
1/4 cup brown sugar
4 garlic cloves
5 tsp salt
5 tsp ground pepper
4 Tbsp white wine vinegar
2 Tbsp olive oil
1 bunch cilantro
1 ½ cups OJ
1. After you wash your pork in cold water, take your pork shoulder and cut slits (1/2 inch long by 1/2 inch deep) all around the pork. This will allow the marinade to get into the meat.
I cooked for about four hours and the meat was so tender it broke in half as I was pulling it out of the dutch oven.
5. Allow the pork to rest 15-20 minutes before slicing. Using two forks, shred away!
I'm proud of this pyramid of pork I have here. In case you were wondering, the picture below is the bone from the pork shoulder/pork butt...just in case you were wondering.
This is what my dutch oven looked like when I pulled the pork out. I couldn't let all the drippings go to waste, so I put this on the stove and boiled until there was about an inch of liquid left. Then I poured 1/2 glass of merlot into the boiling liquid and stirred it up from the bottom. I let this reduce a little more until I had about a cup of thick sauce.
To go along with my pulled pork tacos I sliced up an onion and tossed over high heat with a little olive oil until they were caramel in color.
Here is my assembly line. Flour tortillas, my homemade tomatillo salsa, pulled pork, wine au jus, caramelized onions - oh my! These were SO good. Not pictured is the sour cream.
My plan is to make pork verde enchiladas with the left overs. I love re-purposing meals!