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1
Preheat the oven to 300 degrees F.
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2
To begin, just throw the brown sugar, vinegar, olive oil, salt, dried oregano, cumin, chili powder, garlic and some pepper into a food processor or blender.
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3
(I happen to love brown sugar in my cooking, but you can decrease it or omit it if you like.)
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4
Cut 1 of the onions into quarters and put it in the food processor with the spices.
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5
Blend the ingredients until totally combined and then pour it over the pork shoulder.
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6
Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices.
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7
Let no stone go unturned.
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8
Cut the remaining 3 onions into wedges and make a bed of onions in a large Dutch oven.
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9
Place the pork on the onions and add a couple of cups of water.
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10
Cover tightly and roast until fork-tender, 6 to 7 hours, turning every hour.
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11
Crank up the heat to 400 degrees F, remove the lid and roast skin-side up for another 15 to 20 minutes to get the skin crispy.
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12
Let the pork rest for 15 minutes before shredding.
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13
Shred the pork (2 forks work well) and put the meat into a pan or serving dish.
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14
Pour the juices and onions over the meat.
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15
Serve with lime wedges, sour cream, pico de gallo, tomatillo salsa ... whatever makes your skirt fly up!
