Serve this with all of the taco fixing: hot corn tortillas, guacamole, salsa(s), slaw, feta, and coriander. Adapted from Simply Recipes.
- 2 t salt
- 1-2 T brown sugar (depending on how sweet you want it)
- 1 t ground cumin
- 1 t cayenne
- 1 t oregano
- 1/4 t cinnamon
- 1 onion, minced
- 1/2 can chipotle peppers in adobo sauce
- 1/2 c chicken broth
- 4 cloves garlic, peeled and pressed
- juice of 1 lime
- 3.5 lb pork shoulder roast (also called “Boston Butt”)
- vegetable oil
- If your pork is very fatty, trim off some of the excess fat (you can use this to make crackling, for example.) However, make sure to leave some of the fat, as it contributes to the flavor and tenderness of the cooked pork.
- Combine salt, sugar, cumin, cayenne, oregano, and cinnamon in a small bowl.
- Untie butcher string (if needed), pat the roast dry with paper towels, and rub spice mix into roast all over – let sit at room temperature for 1 hour or chill overnight.
- Meanwhile, heat 1 T vegetable oil over medium heat in a medium pan, and cook onions until soft and translucent, about 10 minutes. Set aside and let cool.
- Combine onions, garlic, lime juice, and adobo peppers/sauce in a food processor and combine until smooth.
- Once pork is done marinating, heat 2 T vegetable oil in a large pan on medium high heat, and brown/sear pork on all sides, about 2 minutes per side.
- Place roast in slow cooker, cover with onion-adobo sauce, and cook on a low setting (I found that auto also works well) for 6-10 hours, until the pork is falling apart tender. (If your roast has a bone in it, you made need to cook it for longer.)
- When done, remove roast from slow cooker and cut into large chunks, then use two forks to pull meat apart into shreds. Return pork to slow cooker and toss to coat with sauce.