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This past weekend, Brad’s friend Nathan (see: blonde hair, plaid) came to visit. After I squeed about the fact that we were going to see Nathan for the first time in 2 years, I got REALLY excited about the fact that I now had two dudes to cook for. Which, naturally, means a giant cut of pork. (It’s the rule.)

Nathan was Brad’s roommate waaaaay back in the day when we were in college. (Read: waaaaay back in the day when I didn’t really know how to cook anything yet.) He says he’s been reading the blog since I started it; clearly he has nothing better to do with his day, I guess. We talked about how my blog is probably one of the only food blogs where you find frequent references to actors from horrible teen drama shows next to recipes for chick food. Both Brad and Nathan think that if I put more pictures of good lookin’ fellas on my blog then I’ll get more hits.

So that’s what they think, huh? Time for an experiment, I say.

I could write about how this is the perfect recipe for pulled pork, how the pork was totally the most hands off, easiest recipe IN THE WORLD. And about how this completely solidifies my belief that the Pioneer Woman is the Second Coming of Martha Stewart, Secluded-Ranch-in-Rural-Oklahoma-style.

But instead, I’ll just say… nothing.

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Ladies, feel free to send in your resumes and headshots. (I majored in Matchmaking.)

(I minored in Sarcasm.)

PS. Hands off the tall redhead.

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Spicy Pulled Pork

Adapted from The Pioneer Woman Cookbook
Serves 8-12

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Gather:
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons mild chili powder
1 teaspoon salt
2 cloves garlic, peeled
3 tablespoons white wine vinegar
3 tablespoons olive oil
1/4 cup light brown sugar
1 medium yellow onion, peeled and quartered
1 5-to-7 pound boneless pork shoulder

Prepare:
Preheat the oven to 300 degrees. Place pork shoulder in a large roasting pan or dutch oven.

Combine dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar, brown sugar, and onion in a food processor or blender. Blend mixture until combined and pour over pork shoulder. Rub the mixture into all crevices of the pork shoulder. Pour 2 cups of water into the roasting pan, trying to avoid washing the rub off the pork.

Cover tightly (use aluminum foil if you’re using a roasting pan) and roast pork at 300º for 5 to 6 hours, turning once every hour if possible; I only turned mine over at 60 minutes, and then back again at 120 minutes, as afterwards the pork started to fall apart.

When the pork is fork tender (meaning you can insert a fork easily), remove the lid/foil and increase the heat to 425 degrees. Cook for 15 to 20 minutes or until the top of the pork is crispy. Let pork sit for 15 minutes before shredding.

Shred the pork shoulder; using two forks works well. Transfer to a serving platter and pour pan juices over the pork before serving.

Serve on sandwich rolls with peach barbecue sauce, if desired.

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Ra Ra Riot / Boy

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