Mexican Pulled Pork

I don't have any pictures guys, sorry, camera is at the doctor.

But I wanted to share this recipe with you anyway. I made pulled pork for the tailgate last weekend and it was super easy, and turned out really good.

Go to the store and buy a big pork shoulder, it is a cheap cut of meat that works great for this recipe!

Chop up an onion, or half if you are not making very much, and a few bell peppers. I made a 14+ lb. pork shoulder. I used a whole onion and about 8 bell peppers, and still could have used more. Cut off any huge chunks of fat on the outside and throw it in a big dutch oven, or heavy, oven-safe pot with a lid and saute your onions and peppers in the pork fat, rather than adding some other kind of fat.

While your peppers and onions are sauteing, chop your pork shoulder in about 2-3 inch squares and throw it in with your onions and peppers. Generously sprinkle cumin, paprika, salt, pepper, onion powder, garlic powder and red pepper. Remember we are making Mexican pulled pork, we want it to be full of flavor. So when you think you've added enough, add more.

Pour in one can of tomato sauce, per about 7 pounds. lightly stir it all up. Pop on the lid and cook it in the oven at 350 for 30 minutes, then knock the head down to 225 for an hour and a half.

Pull it out of the oven and it should just fall apart. You will barely have to "pull" the pulled pork apart. If there is excess juice just strain some of it off, but NOT all of it, you want it to be juicy, especially if you made a whole lot and plan on reheating it.

Enjoy!