Ingredients
4tbspchili powder
1tbspkosher salt
1tbspbrown sugar
2tspcumin,ground
1tspcayenne
1tsporegano,ground
1tsponion powder
1tspgarlic powder
¼tspcinnamon
pinchcloves,ground, scant
3½lbspork shoulder roast,boneless
2tbspextra-virgin olive oil
avocado,sliced
radishes,sliced
cabbage,thinly sliced
warm tortillas,corn, or flour
fresh squeezed lime juice
salsa
Preparation
Whisk together all the rub ingredients in a small bowl.
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 for at least 1 hour or chill overnight.
Heat the olive oil in a frying pan on medium-high heat. (If 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.
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.
Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks.
Then use 2 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, just shred the roast with 2 forks in the slow cooker itself.)
Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.
