Simple Way to Prepare Ultimate Dry Rub, Shredded Pork Roast

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, dry rub, shredded pork roast. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Dry Rub, Shredded Pork Roast is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Dry Rub, Shredded Pork Roast is something that I’ve loved my whole life.

To begin with this recipe, we have to first 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. Get 4 pound Pork Shoulder butt roast, boneless
2. Get 8 oz. Water
3. Prepare Dry Rub
4. Get 1 Tbsp. Chili powder
5. Prepare 1/2 tsp. Chipotle chili flakes or red pepper flakes
6. Get 1/2 tsp. Garlic powder
7. Make ready 1/2 tsp. Onion powder
8. Make ready 1/2 tsp. Oregano, dried
9. Take 1/2 Tbsp. Paprika
10. Get 1 tsp. Cumin, ground
11. Get 1 tsp. Sea salt
12. Make ready 1/2 tsp. Black pepper, ground
13. Get Vegetables (optional)
14. Prepare 2 whole carrots, washed, trimmed
15. Make ready 2 celery stalks, washed, trimmed
16. Prepare 2 onions, quartered
17. Take 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 is going to wrap it up with this special food dry rub, shredded pork roast recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!