Spicy Shredded Pork

4 to 7 lb. pork shoulder
1 onion, quartered
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/4 c. brown sugar
3 to 4 garlic cloves
1 to 2 tbsp. salt
Pepper
1 to 2 tbsp. olive oil
2 to 3 tbsp. white wine vinegar
2 c. water

Rinse pork shoulder and pat dry.

Combine onion, spices, brown sugar, garlic, salt, and pepper to taste in bowl of food processor. Add olive oil and white wine vinegar. Blend mixture until totally combined. Pour over pork shoulder. Rub over whole surface of pork, being sure to cover any folds or crevices.

Place pork in Dutch oven or roasting pan and add water to pan. Cover tightly and roast at 300°F for several hours, turning once every hour. When it is fork tender, turn heat up to 425°F, remove lid, and roast skin side up for 15 to 20 more minutes until crispy. Take out of oven and let rest 15 minutes.

Shred pork shoulder using two forks. Pour some of the juice from cooking over shredded meat to keep it moist. Serve with warm tortillas, lime wedges, sour cream, and pico de gallo.