May 5, 2015
Prep Time: 1 hour 15 minutes
Cook Time: 6–10 hours
- ½ Tbsp. (7 mL) brown sugar
- ½ tsp. (2 mL) cayenne pepper
- 2 Tbsp. (30 mL) chili powder
- ⅛ tsp. (0.5 mL) cinnamon
- 1 tsp. (5 mL) ground cumin
- ½ tsp. (2 mL) garlic powder
- ½ tsp. (2 mL) ground oregano
- ½ tsp. (2 mL) onion powder
- ½ Tbsp. (7 mL) salt
- 2½–3 lb. (1–1.5 kg) boneless pork shoulder roast (pork butt)
- 2 Tbsp. (30 mL) canola oil
- To make the rub, combine and mix all ingredients except for the pork shoulder and canola oil in a small bowl. (Alternately, you may substitute a pre-mixed spice rub, for simplicity.)
- Remove the string from the roast, and pat dry with paper towels. Cover the roast with the rub mixture, reserving any leftover rub mix for later. Marinate in the rub overnight or at least for one hour.
- Heat canola oil in a large skillet medium high heat. Place the roast in the pan and brown all sides.
- Place the roast in a slow cooker, and sprinkle any reserved spice rub onto the roast. Cook on low setting for 6–10 hours, until the pork is so tender that meat falls apart when checking internal temperature (internal temp 190–205°F [about 90–100°C]).
- Remove the roast from the slow cooker and place on a cutting board. Let rest for 5 minutes. Cut into large chunks. Then use two forks to pull the meat apart into bite sized shreds. Return the shreds to the slow cooker and stir to coat with the juice and rub mix from the roast.
- Serve with warmed corn tortillas, sliced avocados, and salsa of your choice.
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