I'm still stocking my freezer, and there was an incredible deal on bone-in pork butt (which is actually the shoulder). A 10-pound, beastly cut resulted in 7 pounds of beautiful and fantastically delicious shredded pork in my freezer.
Ingredients
8-10 lb pork butt
28 oz canned crushed tomatoes
1 cup apple cider
salt
black pepper
2 tbsp vegetable oil
1 large yellow onion
1 jalapeno
6 cloves garlic
1/3 cup chopped tomatoes
6 tsp cumin
7 tsp hot Hungarian paprika
3 tsp dried oregano
1 tsp cayenne
0.25 tsp ground cloves
Preparation
Remove the skin from the pork roast. Season the rest of the roast with salt and black pepper. Preheat oven to 285F.
On the stovetop heat a large cast iron pot with the oil on medium high heat. Once hot, sear all sides of the pork until golden brown.
Remove pork onto a plate and add the sliced onion, diced jalapeno, crushed garlic, chopped tomatoes, and all the spices. Stir around for a few minutes. Pour in the crushed tomatoes and apple cider. Stir well and deglaze the pot. Return the pork to the pot.
Bring back to a simmer and cover. Move to the preheated oven and cook for 3 hours.
Remove the pot and turn the pork over in the liquid. Return to the oven for another 3 hours.
Remove the bones and shred the pork with a fork. Allow to cool and transfer into freezer bags. It's delicious!
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