Recipe of Favorite Dry Rub, Shredded Pork Roast

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, dry rub, shredded pork roast. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Dry Rub, Shredded Pork Roast is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Dry Rub, Shredded Pork Roast is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have dry rub, shredded pork roast using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Dry Rub, Shredded Pork Roast:

1. Prepare Pork Shoulder butt roast, boneless
2. Make ready Water
3. Make ready Dry Rub
4. Make ready Chili powder
5. Make ready Chipotle chili flakes or red pepper flakes
6. Get Garlic powder
7. Get Onion powder
8. Get Oregano, dried
9. Make ready Paprika
10. Get Cumin, ground
11. Prepare Sea salt
12. Make ready Black pepper, ground
13. Get Vegetables (optional)
14. Take whole carrots, washed, trimmed
15. Make ready celery stalks, washed, trimmed
16. Prepare onions, quartered
17. Make ready Garlic, pressed

Instructions to make Dry Rub, Shredded Pork Roast:

1. Wash pork roast, let sit in strainer to drip, 5 minutes. Pat dry with paper towels. Set on a tray to rest before applying dry rub.
2. Measure and Mix spices together in a small bowl.
3. Apply dry rub all over pork roast
4. Pour 8 oz. of water into a large crock pot. Turn on to "High".
5. Lay vegetables on bottom of crock pot. Rest Rubbed pork roast on top of vegetables. Fat side up.
6. Cover and cook 5 hours. Set crock pot to "LOW" for the last 2 hours or until pork falls apart easily.
7. Separate fat and place meat chunks and 1-2 Tbsp. Butter in a cast iron skillet for 20-30 minutes, medium heat, uncovered. Stirring so not to burn, but brown. Strain out vegetables from broth. Add 1 cup of broth to keep from drying out.
8. Heat off. Cool down 10 minutes.
9. Shred with 2 forks while in skillet. Add sea salt and lime juice (1 whole, squeezed) Cover to keep warm.
10. Serve in tacos, burritos with rice and beans, or nacho chips, cheese, guacamole and pico de gallo and fresh cilantro.

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