This recipe comes from Wetsy’s friend, Cynthia, in Austin. I’ve made it a few times, and I’m always amazed at its versatility. The final shredded product can be served immediately or in different dishes over the next few days, and the flavors are deliciously … delicious.
04Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.
05Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.
06When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.
07Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.
08Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!