Ingredients
Scale
- 5-6 lb pork butt/shoulder roast
- 1 1/2 Tb coarse sea salt
- 1/2 Tb garlic powder
- 1/2 Tb chipotle powder
- 1 Tb paprika
- 1/2 Tb cumin
- 1/2 Tb chili powder
- 1/2 Tb ground black pepper
- 1 tsp crushed red pepper
- 1/4 c fresh jalapenos, diced (optional)
Instructions
- The night before serving, you'll have to dry-rub the pork roast! Combine all spices in a small bowl. Generously rub the spice mixture all over the pork roast. You really want to cover every little nook and cranny with spices...no meat showing!
- Tightly wrap the entire spice-rubbed roast with plastic wrap. Place the wrapped pork roast in a bowl and place in the fridge overnight.
- The next day, unwrap the pork roast and place in a large crockpot. Cook on low for 4-6 hours. You don't need to add any liquid! When the roast is cooked, it should shred easily with a couple forks. After shredding, add the diced jalapenos and let the pulled pork simmer for 10 minutes in the bottom of the crockpot.
Notes
You can certainly use a smaller pork roast. You may end up with leftover spices, and you may have to lessen the cook time.