Easiest Way to Make Favorite Dry Rub, Shredded Pork Roast

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, dry rub, shredded pork roast. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Dry Rub, Shredded Pork Roast is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Dry Rub, Shredded Pork Roast is something that I have loved my entire life. They are nice and they look fantastic.

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

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

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

So that’s going to wrap it up for this special food dry rub, shredded pork roast recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!