Ingredients

The following ingredients have 4 Servings
  • 2½ pounds tied boneless pork shoulder roast
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 2-4 tablespoons Chili Con Carne Seasoning
  • 4 large carrots (cut into ½-inch slices)
  • 2 medium onions (thinly sliced)

Instruction

  • Dry off your pork roast with some paper towels and season it liberally with salt, pepper, and the spice blend. Don’t be afraid to be aggressive with the seasoning.
  • Place the roast in a gallon sized Ziploc bag, squeeze out all the air, and stick it in the fridge. The roast should marinate for at least 4 hours and up to 2 days.
  • When you're ready to cook your roast, throw your chopped carrots and onions into your slow cooker and toss everything with salt and pepper.
  • Place the roast (and collected juices) on top of the vegetables, cover it with a lid, and cook the pork on low for 8-10 hours.
  • When the roast is finished cooking, preheat your broiler. Place the roast on a greased wire rack on a lined baking sheet and put it under the broiler (~ 6 inches from the heating element) and brown it for about 2 minutes on each side.
  • Once you're done roasting your pork, cut the binding on the roast and plate it with the carrots, onions, and gravy. Use two forks to shred the meat.