Mexican Pulled Pork
INGREDIENTS
3-1/2lb. Picnic OR Boston Butt Roast
The Rub:
4T Chili Powder
1T Brown Sugar
1t Cayenne
1t Garlic Powder
2t Cumin, ground
1t Oregano, dried
1/4t Cinnamon, ground
1t Onion Powder
1T Salt
Pinch Ground Pepper
DIRECTIONS
Mix rub ingredients together. Spread 1/2 of the rub over the roast. Refrigerate 1hr - overnight.
Place roast in slow cooker with remaining rub and about 1” of water.
Cook on Low for 8-10hrs.
Shred apart and cook another 30min.
**Great in tacos served with coleslaw.