Ingredients
The following ingredients have 4 Servings
- 3 1/2 pound boneless pork shoulder roast
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- cloves pinch of ground
- 2 tablespoons vegetable oil
- 1 large onion, (sliced)
- 4 cloves garlic, (sliced)
- 1 1/2 cups chicken broth
Instruction
- Whisk together the chili powder, salt, pepper, brown sugar, cumin, oregano, cinnamon and cloves in a small bowl.
- Pat the roast dry with paper towels and rub the spice mix into the roast on all sides.
- Heat the vegetable oil in a large frying pan on medium high heat. Place the roast in the pan and brown on all sides.
- While browning the roast, line the slow cooker with the onions and garlic.
- Remove the roast from the pan and place in the slow cooker on top of the onions and garlic.
- Pour the chicken broth over the roast.
- Cover and cook on low for 8 hours.
- Remove the roast from the slow cooker and place on a cutting board. Use two forks to pull the meat apart and into bite sized shreds. Return the meat to the slow cooker and stir to mix with the gravy.
- Serve with tortillas, lettuce, cilantro and cheese.
