This has been the go-to pork shoulder recipe since the days when Helen and John were raising a few hogs a year on the Farmette. I checked out “The 150 Best American Recipes” cookbook from the library and then bought one for each family because it is the best! Helen discovered this simple recipe and it’s been delicious in street tacos and enchiladas ever since.
Lindsay
- 1 heaping tablespoon Kosher salt
- 1 tablespoon chipotle powder
- 1 pork shoulder roast (3-4 pounds)
Preheat oven to 275°F. In a small bowl, mix together the kosher salt and chipotle powder. Rub it into the pork, being sure to cover the entire surface.
Place pork in a dutch oven with a lid. Cook until the pork falls apart when you press it with the back of a fork, 3 1/2 to 4 hours. Remove from the oven and let rest, covered, for 15 minutes. Shred the pork and include as much of the juices as necessary to keep it tasty and moist.
Serve as tacos with corn tortillas, diced onions, radishes, cilantro and lime.
Spencer Family Cookbook 