This is a classic recipe from the TabyanInn. All of our guests have loved it, and I’m sure you will, too.

  • 4-5 lb. boneless pork shoulder roast
  • 4 tablespoons chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon 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
  • 2 tablespoons vegetable oil

Mix together the rub ingredients in a small bowl. Pat the roast dry with paper towels. Rub the spice mix into the roast all over. Save any leftover rub mix. Let the roast sit at room temperature at least one hour or wrap in Saran Warp and chill overnight.

Heat oil in a wide skillet on medium high heat. Place the roast in the pan and brown on all sides, about 3 min on each side.

Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 8 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 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.

Prep time: 20 min or overnight.
Cook time: 8-10 hours.
Serves: 8.

Notes

Source: Marc Tabyanan.

The longer the roast cooks in the slow cooker, the easier it shreds–especially the larger ones. I have let roasts go for up to 15 hours!