4 pound pork shoulder roast
1 KNORR cilantro cube
1 KNORR onion cube
1 MAGGI pollo cube
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon sea salt
1 teaspoon white pepper
4 cloves garlic, minced
1/2 cup packed light brown sugar
1 large onion, sliced thin and separated into rings
1 cup white wine
1 tablespoon olive oil
1 tablespoon champagne vinegar
1 cup apple juice

  • Rinse and pat dry pork roast.
  • In a small food processor add: cilantro, onion and chicken cubes.  Pulse until granulated.
  • Add cumin, chili powder and oregano.  Pulse until well blended.
  • Add brown sugar, olive oil and 2 tablespoons of the wine. Pulse until well blended into a paste.
  • Rub paste into all surfaces and crevices of your roast.
  • Layer onion rings on bottom of roaster.
  • Place roast over onion rings.
  • Combine remaining wine and apple juice. Carefully pour around the roast.
  • Cover tightly and roast at 300 degrees for several hours, turning ever now and then.
  • When it’s fork tender, remove the lid, turn up the temperature to 400 degrees and roast another 20 minutes or so.
  • Remove from oven and let pork roast rest for 15 minutes.
  • Shred the roast and return the meat to the juices.
  • Serve with fresh warm tortillas, lime wedges, fresh cilantro, sour cream, guacamole and all other toppings of choice.
~3 Sides of Crazy~

Jenn, I’ll send some right over! Lyndsey you’ll have to let me know how they compare and Chris it certainly does, but they go awesome with brewskis, munchies and a backyard full of people.

Martha (MM)

Sounds good! I’ve made tacos with ground beef, chicken fish and steak but never thought of pork tacos. I’m going to remember this to add to the menu plan next time I make pulled pork!