We are using a boneless pork roast. If you use bone-in, you may need to cook the roast a little longer.
You may be inclined to trim off the excess fat of the roast. I caution against trimming too much fat as it is needed for the flavor and the juicy tenderness of the pulled pork. You can always skim off some of the excess fat after the roast has cooked.
- 4 Tbsp chili powder
- 1 Tbsp kosher salt (if using regular table salt, only use 2 teaspoons)
- 1 Tbsp brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1 teaspoon ground oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- Scant pinch of ground cloves
- 3 1/2 pound boneless pork shoulder roast
- 2 Tbsp vegetable oil
- Sliced avocado
- Sliced radishes
- Thinly sliced cabbage
- Warm tortillas, corn or flour
- Fresh squeezed lime juice
1 Whisk together the rub ingredients in a small bowl.
2 If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the spice mix into the roast all over, reserving any leftover spice mix for later. Let sit at room temperature at least one hour or chill overnight.
3 Heat vegetable oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stovetop, use that, otherwise use a separate pan.) Place the roast in the pan and brown on all sides.
4 Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 6 to 10 hours, until the pork is fall apart tender.
5 Remove the roast from the slow cooker and place on a cutting board. 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 toss to coat with the juice from the roast. (Alternatively you can just shred the roast with two forks in the slow cooker itself.)
Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.