How long does it take to cook pork shoulder until it shreds easily?

Low and slow cooking (typically 4–6 hours at low temperature) yields fork-tender pork that shreds with minimal effort.

Can I substitute the red wine vinegar?

Yes, apple cider vinegar or white vinegar work as 1:1 swaps; they'll shift tanginess slightly but maintain acidity balance.

What equipment do I need to cook this?

A heavy-bottomed pot or Dutch oven for slow cooking on the stovetop or in an oven at low temperature.

How do I store leftovers?

Refrigerate shredded pork in an airtight container for up to 4 days, or freeze for up to 3 months; reheat gently with a splash of water or broth.

Is the cayenne pepper required?

No, cayenne is optional and adds heat; omit it for a milder dish or reduce the amount to taste.

Mexican Pork Shoulder Chile with Spices

Name: Mexican Pork Shoulder Chile with Spices
Prep time: 25 min
Cook time: 4 h
Total time: 5 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 ¼ lbs pork shoulder; 1 small yellow onion, finely chopped; 1 tbsp vegetable oil; 2 tbsp chili powder; 2 tsp ground coriander; 2 tsp ground cumin; ½ tsp cayenne pepper (optional); 1 tbsp brown sugar; 1 tbsp red wine vinegar plus ¼ cup, separated; 3 cloves garlic, crushed; 1 bay leaf; 3/4 cup fresh orange juice; 1 cup white rice; 1 small red onion; 2 tsp salt; 1 tsp ground black pepper; 2 tbsp warm water; pinch of salt; pinch of sugar

CookOSBeta

Mexican Pork Shoulder Chile with Spices | CookOS

Ingredients

1 ¼ lbs pork shoulder
1 small yellow onion, finely chopped
1 tbsp vegetable oil
2 tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
½ tsp cayenne pepper (optional)optional
1 tbsp brown sugar
1 tbsp red wine vinegar plus ¼ cup, separated
3 cloves garlic, crushed
1 bay leaf
3/4 cup fresh orange juice
1 cup white rice
1 small red onion
2 tsp salt
1 tsp ground black pepper
2 tbsp warm water
pinch of salt
pinch of sugar

19 Ingredients

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Instructions

1
In a Suvie pan, stir together 1 chopped onion, 1 tbsp vegetable oil, 2 tbsp chili powder, 2 tsp coriander, 2 tsp cumin, and 1/4 tsp cayenne. Broil for 10 minutes, stirring pan halfway through cooking.
2
While the onions broil, remove and discard any excess fat from the pork shoulder and cut into 1 ½" pieces.
3
Remove pan with onions from Suvie. In a large bowl, stir together the broiled onions, 1 tbsp brown sugar, 3 cloves garlic, 1 tbsp red wine vinegar, 1 bay leaf, 3/4 cup orange juice, pork, 2 tsp salt, and 1 tsp ground black pepper. Pour mixture into the now-empty Suvie pan.
4
Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Slow Cook on High for 4 hours.
5
Place 1 cup rice in the Suvie rice pot (black handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Rice, Regular, 1 cup.
6
While the pork cooks, thinly slice 1 red onion. In a medium bowl, stir together ¼ cup red wine vinegar, 2 tbsp warm water, a pinch of salt, and a pinch of sugar. Set aside until ready to serve, stirring occasionally.
7
Once the pork has finished cooking, remove all pans from your Suvie. Fluff rice with a fork and divide between plates. Transfer pork to a bowl and shred with tongs or forks. Return pan with braising liquid to your Suvie and broil for 10 minutes. Spoon about half the liquid over the shredded pork or until desired consistency is achieved. Spoon pork on top of the rice and top each serving with pickled onions.