Ingredients: Roast and spice rub • 3 & 1/2 pound boneless pork shoulder roast • 2 tablespoons vegetable oil • 4 tablespoons chili powder • 1 tablespoons brown sugar • 2 teaspoons ground cumin • 2 teaspoons salt • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1 teaspoon ground oregano • 1 teaspoon cayenne • 1/4 teaspoon cinnamon • Tiny pinch of ground cloves Method: 1. Pat roast dry with paper towels, mix together all spice rub ingredients in a small bowl, then rub over the roast. Let sit at room temperature for one hour. 2. Heat vegetable oil on medium high heat in a large frying pan, then placing roast in the pan and browning all sides. 3. Transfer roast from pan to slow cooker, cook on low setting for 6 to 10 hours, until the pork is fall apart tender. 4. Remove the roast from the slow cooker and cut into large manageable pieces. Using two forks, pull meat apart into bite sized shreds. Return shreds to slow cooker, stirring through the roast juices. 5. Serve with warm tortillas, avocado, brown onion, shredded cabbage, sliced radishes, corriander and a lime slice. P U L L E D P O R K TA C O Prep - 10 minutes | Cooking - 8 hours | Serves: 8
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