Prep 30 mins
Cook 8 hrs
This is a blend of several recipes that sort of took on a life of it's own. It's easy and delicious. It's great for all afternoon casual get-togethers as guests can wander in to make their own sandwiches as they choose. It does require overnight to marinate and 8-9 hours cooking.
- 5 -6 lbs boston butt pork shoulder
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 1 tablespoon cumin seed
- 2 tablespoons oregano, buds
- 1⁄4 cup chili powder
- 1 1⁄2 tablespoons onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried smoked dried chipotle powder
- 1⁄2 teaspoon cayenne
- Cut the roast into 1 inch thick steaks, trim fat.
- Place Salt, Pepper corns, Cummin Seeds, and Oregano in a spice mill and grind.
- Mix all of the spices in a large bowl.
- Rub each steak well with the rub.
- Place the steaks in a large plastic bag with any rub that is left over.
- Refridgerate overnight.
- Rub in the left over rub.
- Place steaks in crock pot set on high for 1 hour.
- Reduce heat to low, cook for another 7-8 hours.
- Remove meat to a cooling rack,'til cool to handle.
- Shred meat with forks.
- Return to pot to warm.
- Dip out with a slotted spoon, let it drain a bit.
- Serve on Hoagie or Keiser rolls with your favorite condiments.
- I bag and freeze individual size servings.
- Nuke 2-3 minutes to thaw and warm and you have a delicious sandwich.
- ***NOTE*** There is no need to add any liquid.
- The roast's own juices will be enough.
It's not fair for this to be a full-on review of this recipe, since I altered the flavor pallete somewhat heavily to be more 'jerk-like' than new mexican (for a theme dinner) but the core method and the spice proportions were retained -- with great results. For having almost a 6 lb shoulder and 8 guests, there were suprisingly few leftovers. Shredding the meat back into the pot was a great suggestion, it kept warm and was re-united with all those incredible juices. Next time I'll be making *this exact* recipe when I have a non-theme meal to plan for.