Created by: Amy Christie, this heart of mine
Shredded pork is a favorite slow cooker recipe and this one is full of flavor. Tucking this into a warm tortilla with colorful (and flavorful) toppings makes this a delicious, soul-filling meal.
- 4 Tbsp. chili powder
- 1 Tbsp. kosher salt
- 1 Tbsp. brown sugar
- 2 tsp. ground cumin
- 1 tsp. cayenne
- 1 tsp. ground oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ¼ tsp. cinnamon
- Pinch of ground cloves
- 3½ - 4 lbs. boneless pork shoulder roast
- 2 Tbsp. vegetable oil
- Sliced avocado
- Sliced radishes
- Thinly sliced cabbage
- Warm flour tortillas
- Lime wedges for squeezing
- To make the rub, stir together the chili powder, kosher salt, brown sugar, ground cumin, cayenne, ground oregano, onion powder, garlic powder, cinnamon and ground cloves.
- Pat the roast dry and rub the spice mix all over the roast. Let it sit at room temperature for at least an hour (or chill overnight).
- Reserve the leftover spice mix.
- Over medium-high heat, heat the oil in a large pan. Then brown the roast on all sides.
- Place the browned roast in a crockpot along with the leftover spice mix. Cook on low for 6-8 hours, until the pork is cooked all the way through and is falling apart and tender.
- When the pork is cooked, it’s time to shred it. Either shred with two forks or use a stand mixer. To do that, break or cut the roast into smaller sections and place in the bowl of a stand mixer with the paddle attachment. Turn the mixer on low and let the machine shred the pork. (Don’t leave it on too long or it will mince the pork.)
- Return the shredded pork back to the crockpot or to another container. Top with the juices and toss to coat.
- Serve with warm tortillas and desired toppings.