Recipe for pulled/ shredded pork

Attention Mexican Food lovers!

Pork roasts are inexpensive right now (.97 per lb to $1.49 per lb most places) and can be used in many of your favorite Tex-Mex recipes or Mexican dishes.
Choose a butt or shoulder roast that has minimum fat (it will have a bone), but don't be afraid of the fat either--you can skim grease off after cooking, if needed. The larger the roast, the more you can freeze for several meals, since this slow cooking takes a long time and oven energy use.

Here is how I cook it : Season all sides generously with salt, chili powder and ground cumin, and sprinkle liberally with garlic powder (personally, I like it very savory so I put three or four large cloves of pressed garlic on top of the roast in the pan before baking instead of the garlic powder). Put it in a heavy baking pan with maybe a an inch of water and cover tightly (a well sealed foil cover works fine if you don't have a lid for you pan). Bake in pre-heated oven at 250 degrees for six to seven hours (or the same length of time in a crock pot on 'high'). When done, skim off some of the grease and save it, then shred the pork with a fork--it is so tender it just falls apart! Shred it in the pan, mixing in the meat juices, and add back the grease, if needed, to keep it moist, or add water (the water does tend to "water down" the flavor a bit though:( If you like it more spicy or flavorful, you can add more chili powder or ground cumin now and simmer it for another 20-30 minutes for that seasoning to cook into the meat. Divide it into dinner size portions for your family to use in soft or crispy tacos, burritos, enchiladas, chili, taco salads, or many other Mexican dishes that call for meat. It freezes well in freezer zip lock bags, and is great for parties or last minute guests.