New Mexico Pulled Pork

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.

• Ready In: 8 hrs 30 mins
• Serves: 20

Ingredients

• 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

Directions

1. Cut the roast into 1 inch thick steaks, trim fat.
2. Place Salt, Pepper corns, Cummin Seeds, and Oregano in a spice mill and grind.
3. Mix all of the spices in a large bowl.
4. Rub each steak well with the rub.
5. Place the steaks in a large plastic bag with any rub that is left over.
6. Refridgerate overnight.
7. Rub in the left over rub.
8. Place steaks in crock pot set on high for 1 hour.
9. Reduce heat to low, cook for another 7-8 hours.
10. Remove meat to a cooling rack,'til cool to handle.
11. Shred meat with forks.
12. Return to pot to warm.
13. Dip out with a slotted spoon, let it drain a bit.
14. Serve on Hoagie or Keiser rolls with your favorite condiments.
15. I bag and freeze individual size servings.
16. Nuke 2-3 minutes to thaw and warm and you have a delicious sandwich.
17. ***NOTE*** There is no need to add any liquid.
18. The roast's own juices will be enough.