Slow Cooker Mexican Pulled Pork
4 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoons brown sugar
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
Scant pinch of ground cloves
2-3 pound boneless pork shoulder roast
2 tablespoons vegetable oil
1.5 cups orange juice
3 tablespoons Worcestershire sauce
3 tablespoons apple cider or red wine vinegar
3 tablespoons chopped chipotle chilies in adobo sauce
Whisk together the rub ingredients in a small bowl.
If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels and place it on sheets of plastic wrap. Rub the spice mix into the roast all over. Wrap the roast in the plastic. Marinate in the rub at least one hour or overnight (overnight's best - duh!)
Heat vegetable oil in a frying pan on medium high heat. Place the roast in the pan and sear on all sides. Place the roast in a slow cooker, and add the orange juice, Worcestershire, chilies, and vinegar. (If you have any BBQ sauce on hand you could throw a few lashings of that in too). Cook on the low setting for 6 to 10 hours, until the pork is fall apart tender.
Leaving the meat in the slow cooker, use two forks to pull the meat apart into bite sized shreds. Let it continue to cook a bit longer for it to be infused with the cooking liquid.
Serve with warm corn tortillas, shredded cheese of your choice, and spicy bacon guacamole!