Spicy shredded pork

It's definitely fall. We're wearing boots and heavy jackets. Football is on the tube. Pumpkins and enormous pots of mums decorate stoops. Leaves are turning brilliant shades of red and yellow and orange. By the way, I'm still completely wide-eyed at the fall colors here. I wonder if I'll ever grow jaded.

For me, fall signals a food change. An end to fresh, juicy summer tomatoes and stone fruits and crisp salads. The start of savory, soothing root vegetables and apples and squashes of all sorts. And for some odd reason, fall means pork (shades of the ole pigskin, football?) and pumpkins.

So to celebrate fall, I'm looking for recipes porcine and pumpkin. To begin, I came across this pork recipe on The Pioneer Woman. Her recipe originally hails from Austin, TX. Love the serendipity.

This is delicious served as soft tacos: corn tortillas, avocados, shredded cheese, salsa or pico de gallo, etc. However, it's out-of-this-world yummy served as a stacked enchilada. Layer the shredded pork and some shredded Mexican blend cheese between two corn tortillas. Add some green chile sauce (if you've got some...canned enchilada sauce will do) and a runny fried egg on top. Lightly salt the egg. It's that fried egg that makes your taste buds do the rumba. Yum.

Spicy shredded pork
Adapted from The Pioneer Woman

Ingredients
* 4 pounds pork butt
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1 tablespoon salt
* pepper to taste
* 4 cloves garlic
* 2 tablespoons olive oil
* 3 tablespoons white wine vinegar
* ¼ cups brown sugar
* 1 whole onion

Rinse and pat dry the pork butt.

Cut onion into quarters. Throw the onion quarters, dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a blender. Blend mixture until totally combined and then pour it over the pork butt.

Now rub it into every nook and cranny of the meat. Place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for 4-5 hours, turning once every hour. When it's done, let it rest for 15 minutes before shredding. Shred the pork butt (two forks work well). When it's shredded, pour the juices over the meat.