Slow-Roasted Pork for Tacos

Did not see any red pepper in the actual recipe so I added some red chile paste. It’s made right here in Albuquerque and available frozen in many of our local Mexican grocery stores. Excellent!

Have a 6.68lb pork shoulder roast… What does that do for the cooking time? Thanks advance

I slow cooked the pork in the juice of two oranges and one lemon. I also added orange zest and fresh oregano. Wow! The best I have ever made.

Cut honey back half cup, cut tamari by half , added a little water. was not exciting . Will not do again.

My marinade turned out very watery instead of like a purée, which ended up being fine. But my food processor was not about to grind up all those spices for me. The bites of spices were not super noticeable in the end product and the bites they made their way into, were delicious. I salted the meat, because Samin Nosrat says to do that. I cooked in the oven, covered, for 2 hours and then uncovered for 1/2 an hour until all the juices had just about dried up, and it was delicious!

Adhered to the recipe overall. Changes: 2#. Sirloin pork roast from Amazon Fresh. Used 1/2 onion on the bottom of the pot and. 2 Tbsp added to the marinade and 1/2 cup chicken stock to keep from burning 3 hours total cook time and easily shredded. Served with: Pick de gallo, avocado, radish, cotijo cheese Sides: shoshito and corn salad also from NYT Ode to late summer. So good!

Marinating underway. My trusty food processor did not do a great job grinding up the spices and the end result was more liquid-y than a puree, so if you think you might encounter the same issue, I'd recommend using a mortar & pestle if you have one handy -- or using ground spices as a substitute. Will report back on the finished product. Already planning to cook for longer than the recipe calls for, based on others' comments.

This takes more time than the recipe states. At 2 hours 20 mins it is still more like a tender pork roast than pulled pork

30 minutes per pound, to internal 170 degrees, rest 30 minutes, shreddable when knife through top twists easily—can run up to 500• for 30 or 44 min to crust it

Followed this verbatim and made in the oven. Cooking time needs to be longer than stated in recipe. The pork wasn't tender and was still very fatty when we ate it, even though it reached the correct internal temperature.

I made this with ingredients as written, minus the peppercorns as I'm not a fan. I rubbed the meat with the dry spices, chopped the onion and garlic and put it all into the slow-cooker for 10 hours with the juices as the only liquid. Absolutely perfect, and perfectly easy - this will definitely be a regular at our house from now on.

used 1 lb of pork shoulder, 2 slabs of approx .75" thk. increased spice by 2 times. Used meyers lemon for all citrus. roasted at 300 with some water in bottom covered for first 1.5 hours. Perfecto.

Great recipe! Used this with a Picnic Roast, followed the recipe fairly closely- didn't have an orange so used a mixture of lemon and lime juice. Puréed a fresh Cayenne with it all too. Cooked it around 300 in a French Oven, added a little bit of water a couple of times cause it was burning on the bottom. After 3 or 4 hours, took it out and added a bunch of tiny potatoes and cooked them till they were soft. Ate with fresh corn tortillas and a carrot/onion/lime/chile salsa. What a feast!!

Thought the time for cooking on a charcoal grill was insufficient; @ 250-275F, probably 3-3.5 hours in order for the fat to render and spices to blend/mellow; especially the garlic.

Mark's note mentions hints of red pepper but nothing in the recipe ingredients. We added 1/2 t of cayenne.