Would like a good recipe for cooking spicy shredded pork. Thanks!

Here is what you are looking for -- I hope -- Cochinita Pibil Mexican Pork Dish Chili powder, cumin, coriander, and paprika mingle with citrus juices and hot peppers in this tender pork dish. Try making this one in the slow cooker! This can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!" 2 pounds pork butt roast with bone 2 tablespoons achiote paste 1/3 cup orange juice 2/3 cup fresh-squeezed lemon juice 2 habanero peppers, seeded and chopped 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon ground coriander salt and pepper to taste 1/2 cup red wine vinegar 2 red onions, sliced into rings Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce. Makes 6 servings Enjoy! ~-~

Granulated Garlic 1 tb cinnamon 1 tb Cumin 1 tb sugar 1 tb cilantro 1/2 tb 1 can crushed pinapple 1 can pinapple juice achiote 4 tsp 1 can of chipotle peppers pork 1 lb pork ~add pinapple juice and crushed pinapple to blender, run blender till smoothe ~with blender running add remaining ingrediants ~place pork in marinade; refrigerate for a few hours (or overnight) Then just cook the pork in the oven and when it's done, shred it with a fork and squirt some lime juice on it. I LOVE this in tacos, don't be put off by the cinnamon, this pork isn't sweet, it's savory.

hope this helps.. Chipotle Mexican Grill Braised Pork Shoulder 1 (6 lb) boneless pork shoulder 2-3 tablespoons oil 1 onion 4 medium tomatoes 4-6 cloves garlic 1/2-1 teaspoon cumin 2-4 sprigs fresh oregano 2 whole cloves 2 bay leaves 2 dried chipotle chiles 3/4 cup water or meat stock 1 teaspoon salt 1 teaspoon pepper 8-12 flour tortillas 2 cups shredded lettuce 1/2 cup sour cream 2 cups grated cheese 1 cup salsa 2 tomatoes, chopped 1 cup black olives, chopped Generously salt and pepper the pork shoulder. Let meat come to room temperature (2 hours) I would never, ever do this step, but some of you may feel comfortable. Preheat oven to 325*. Add olive oil to pan, sear pork. Let rest 10- 15 minutes. Drain excess oil from pan. Add remaining ingredients to pork. Cover and cook 2-3 hours until internal temperature reaches 140*- 150*. Let pork rest 10- 15 minutes before slicing. Fill flour tortillas with shredded pork, garnish with lettuce, sour cream, grated cheese, salsa, tomatos and black olives or garnish as desired.

This is a really simple, good cheaters way. In the Mexican food section at the grocery there is a bottle seaoning made by Bufalo(spelled this way). It is a chipotle flavored Mexican hot sauce. In a pressure cooker, place 1 1/2- 2 lb. pork shoulder roast with 1 bottle of seasoning and about 1/4 cup or so of water or orange juice. Cook according to your pressure cooker directions. Very good and pressure cooking meat always makes it tender and easy to shred.