Slow-roasted Spiced Pork

This terrific recipe feeds a crowd or can be frozen in meal-size portions for later. Use the meat for tacos, for sandwiches, to top baked potatoes, in soups—the possibilities are almost endless. The directions call for baking the pork in the oven (which is great if you are home that long), but, if not, it also works to cook it in a slow-cooker on LOW for 8 to 10 hours.

Slow-Roasted Spiced Pork
6 garlic cloves
1 onion, chopped
1 jalapeño pepper, seeded and chopped
1/4 cup chopped fresh oregano leaves
1 1/2 Tbsp. cumin
1 1/2 tsp. chipotle chile powder
1 1/2 Tbsp. salt
1 1/2 tsp. ground black pepper
1 1/2 Tbsp. apple cider vinegar
1/4 cup olive oil
1 pork butt
1 (32-oz.) carton chicken broth or 1 bottle dry white wine
Lime wedges

1. Process garlic, onion, and next 6 ingredients in a food processor until a paste forms. Gradually add in vinegar and olive oil until combined. Place pork in a baking pan, and rub garlic mixture all over pork. Pour chicken broth into pan. Cover pan with aluminum foil.
2. Bake at 300° for 2 1/2 hours. Remove the foil, and bake for 4 more hours. Allow meat to stand for 30 minutes, and then shred meat. Sprinkle with additional salt, if desired, and squeeze lime juice over meat just before serving.