Mexican Pulled Pork

Ingredients:

The Rub

• 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
• 1/4 tsp cinnamon
• Scant pinch of ground cloves

The Roast

• 3 1/2 pound boneless pork shoulder roast
• 2 tbsp vegetable oil

Instructions

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.  Marinate in the rub at least one hour or 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 fat side up, and add any reserved spice rub.  Cook on the low setting for 6-10 hours, until the pork is fall apart tender
5. Remove the roast from the slow cooker and place on a cutting board to shred.  Once shredded, return it to the slow cooker and toss to coat with the juice from the roast

For tacos, serve with the Habenero Mandarin Salsa