SLOW COOKED MEXICAN PULLED PORK

Ingredients

THE RUB

4 tablespoons chilli powder

1 tablespoon kosher salt (if using regular table salt, use only 2 teaspoons)

1 tablespoon brown sugar

2 teaspoons ground cumin

1 teaspoon cayenne

1 teaspoon ground oregano

1 teaspoon onion powder

1 teaspoon garlic powder

¼ teaspoon cinnamon

Scant pinch of ground cloves

THE ROAST

3 ½ pound boneless pork shoulder roast

2 tablespoons vegetable oil

Directions

Make the rub: whisk together the rub ingredients in a small bowl.
Rub spice mix into the roast: 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.
Brown the roast: 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.
Cook on low (approx 150 degrees Celsius in a fan forced oven): covered in an oven and add any reserved spice rub. Cook on the low setting for 6-10 hours, until the pork is fall apart tender.
Shred pork, toss with meat juices: remove the roast from the slow cooker or oven and place on a cutting board. Cut into large chunks. Then use the 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 the two forks in the slow cooker or pan itself.

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