Ingredients

The following ingredients have 4 Servings
  • 3 pounds Bone-In Pork Shoulder Roast
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Cayenne Pepper
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Freshly Ground Black Pepper
  • 12 ounces Canned Tomato Paste
  • 1/2 cup Honey
  • 1/2 cup Apple Cider Vinegar
  • 4 whole Chipotle Peppers
  • 2 tablespoons Worcestershire Sauce
  • 4 teaspoons Adobo Sauce (from the can of chipotle peppers)
  • 2 cloves Garlic (minced)
  • 1 teaspoon Kosher Salt

Instruction

  • With a sharp knife trim the pork shoulder roast to remove any excess fat and discard.
  • In a small bowl mix together the ingredients for the dry rub and then rub the mixture all over the pork shoulder roast.
  • Place the pork into a 6 quart or larger slow cooker. Cover and cook on LOW for 8 to 10 hours until the pork is fully cooked and can easily be shredded
  • Remove the pork from the slow cooker and shred the meat with two forks. Reserve 1/2 cup of the cooking liquid from the pork and discard the rest.
  • Add the shredded pork and the reserved 1/2 cup of the cooking liquid back into the crock-pot.
  • In a blender or food processor blend all of the sauce ingredients together until the garlic and chipotle peppers are well blended. You may need to add a splash or two extra of apple cider vinegar if things are not blending well. Be sure to scrape down the sides of the blender so everything is combined.
  • Pour the sauce over the shredded pork in the crock-pot and stir to coat the pork in the sauce. Cover and cook an additional 1 to 2 hours.
  • Serve pork on buns (gluten free if you are on a GF diet), in tortillas as a wrap or add the shredded meat to salads, quesadillas, grilled cheese sandwiches, etc.
  • Enjoy!