| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Servings |
people
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Ingredients
- 3/4 cup Chicken Broth
- 1/4 cup Vegetable Oil (Or your preferred oil)
- 1 small can Tomato Juice or Sauce
- 2 Garlic Cloves smashed or minced
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1/4 tsp Ground Cumin
- 1/4 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- 1 tsp Dried Oregano*
- Your Fave Hot Sauce to taste
- 1 Large or 2 small Limes
- 2-4 lbs Pork Roast** Bonless
Ingredients
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Instructions
- Whisk together all marinade ingredients except oil until well blended, then drizzle in oil slowly while whisking to ensure emulsion
- Place Thawed Pork Roast in a container or bag with the marinade and refrigerate, at least 2 hours but no more than 24
- Pre-heat oven to 215f
- Heat an oven-safe pan, such as cast iron or dutch oven, on the stove over medium high heat and add roast, fat side down, until some fat has rendered and top is browned
- Turn the roast over so it's fat side up and remove from heat before adding the remaining marinade to the pan
- Roast in oven for 2 1/2 to 3 hours until internal temperature reaches 190***
- After resting, pull pork with 2 forks, as if preparing for bbq sandwiches, meanwhile heating the oven to 350
- Return to oven and bake at 350 for 10-15 minutes, enough to re-heat the pork but not dry it out
- Serve with tortillas and your favorite taco toppings
Recipe Notes
*A taco seasoning packet would be a good substitution for the dry spices if you don't happen to have some of these on hand
**Bigger roast, more servings, just make sure you adjust your cooking time slightly
***I know the FDA approves a much lower temp as safe these days, but 190 is the magic temp for shreddablilty
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