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Day before serving:
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Trim the pork shoulder of some, but not all, of the fat.
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(If desired, you may leave all of the fat on.)
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With the fat side up, cut the pork into three pieces.
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Most pork shoulders have a bone on one end of the roast.
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This means that you will not be able to cut the shoulder into three even piecesbut thats OK.
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If your butcher has already removed the bone, great!
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Otherwise, leave the bone in.
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Trust me, the bone will easily fall out on its own when the pork is done cooking.
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For the rub, mix all of the dry ingredients together.
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Reserve 1 tablespoon of the dry mixture for the veggies.
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Its easy to forget to reserve that tablespoon of dry rub so make every effort to remember.
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To the remaining rub, add the vinegar and olive oil and mix well.
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Rub the mixture all over the meatand I mean RUB IT IN.
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Get rough with that pork and let it know whos boss.
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Place the pork in a roasting pan (fat side up), cover, and refrigerate AT LEAST overnight.
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Its even better after marinating for 24 hours.
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On the day of serving:
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Take the roasting pan out of the refrigerator and set it on the counter while the oven is preheating.
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Preheat the oven to 275F.
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Make sure the roasting pan is tightly covered in aluminum foil.
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Bake the pork for about 5 hours.
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Take the roasting pan out of the oven and increase the temperature to 375F.
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Remove the foil from the roasting pan and use a spoon to baste the pork with some of the drippings on the bottom of the pan.
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Bake, uncovered, for another 45 minutes to allow the meat to brown.
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Remove the pan from the oven, cover it with foil, and let it rest for at least 15 minutes.
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After the pork has rested, take it out of the roasting pan and pull the pork into bite-size pieces.
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When the pork is resting, cut the onions, bell pepper, and garlic.
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To prepare the veggies, heat a large skillet over medium-high heat with the olive oil or use some of the drippings from the bottom of the roasting pan.
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When hot, add the onions and cook for about 2 to 3 minutes or until they are starting to char.
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Add the bell pepper and cook for another 1 to 2 minutes.
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Reduce the heat to medium, add the garlic, 1 teaspoon of the reserved dry spice mixture, and the juice of half a lime.
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Mix well and cook for 1 minute.
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To serve, add some of the pulled pork to a warmed tortilla.
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Add some of the veggies and your favorite toppings.
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Note: This tastes even BETTER the next day.
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You reserved enough of the dried spice mixture to make another 2 batches of veggies for leftovers.
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The next day, just make another batch of veggies, reheat the meat, and you have quick and easy leftovers.
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For an accompanying story, check out:
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http://cookingventures.blogspot.com
