Shredded Roasted Pork

Step 1

Preheat oven to 325°F. Pat the 2 lb pork shoulder dry with paper towels.

Step 2

In a small bowl, mix 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper. Rub the spice mixture all over the pork.

Step 3

Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork until browned on all sides, about 3-4 minutes per side.

Step 4

Pour 0.5 cup orange juice into the skillet, scraping up any browned bits. Cover the skillet with a lid or foil.

Step 5

Transfer the skillet to the oven and roast until the pork is fork-tender, about 2.5 to 3 hours. Check at 2 hours: the meat should shred easily with a fork.

Step 6

Remove the pork from the oven and let it rest for 10 minutes. Using two forks, shred the meat directly in the skillet, mixing it with the pan juices.

Step 7

If you like crispy edges, spread the shredded pork on a baking sheet and broil for 3-5 minutes until browned. Serve warm.