This is about 2 lbs of rib pork loin boneless roast (closer to 800g). Sprinkled liberally on top are ground cumin (about 1 tsp), smoked paprika (between 1 and 2 tsp), cracked black pepper (I guess about 1 tsp), and salt (about 1/2 tsp). In the bottom of the dutch oven is about 1/2 cup of apple cider vinegar.
I've stuck the lid on and popped it into a 275 deg F oven, and I'll let it sit there for about four hours (despite the weather being disgustingly hot today—my thanks to whoever invented the range hood). You could also make this on low in a crock pot over about 8 hours.
When this is cooked, it'll be fork-tender and should easily be shredded with two forks. If it's not fork-tender, stick it in the oven again and give it another 1/2 hour (repeat as necessary) and make sure there's still acidic moisture in the bottom of the pan (add more vinegar). Last time I did this I used lime juice instead of vinegar and it was delicious.
No comments:
Post a Comment