3 lb boneless pork shoulder roast
2 tbsp chili powder
1 1/4 tsp salt
1/2 tsp cayenne powder
1 tbsp canola oil
1/2 cup water
In a small bowl combine the chili powder, salt, and cayenne; rub over the roast; set aside.
In a large skillet, over medium-high heat, heat the oil; add the meat and brown on all sides. This will take about 6 to 8 minutes. Remove the browned meat to a slow cooker or crockpot.
Add the water to the skillet you browned the meat in and stir to scrape up the browned bits; add to the slow cooker. Place lid on cooker, cover, and cook on low 6 to 8 hours or on high 4 to 5 hours.
Remove the meat to a cutting board and allow to rest 10 to 15 minutes. Shred into bite-size pieces and season with the broth in the cooker.
Serves 6 to 8
1 1/4 tsp salt
1/2 tsp cayenne powder
1 tbsp canola oil
1/2 cup water
In a small bowl combine the chili powder, salt, and cayenne; rub over the roast; set aside.
In a large skillet, over medium-high heat, heat the oil; add the meat and brown on all sides. This will take about 6 to 8 minutes. Remove the browned meat to a slow cooker or crockpot.
Add the water to the skillet you browned the meat in and stir to scrape up the browned bits; add to the slow cooker. Place lid on cooker, cover, and cook on low 6 to 8 hours or on high 4 to 5 hours.
Remove the meat to a cutting board and allow to rest 10 to 15 minutes. Shred into bite-size pieces and season with the broth in the cooker.
Serves 6 to 8
Note: File Photo
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