August 29, 2014
1.5kg boneless pork shoulder
4tbsp chilli powder
1 tbsp salt flakes
1 tbsp Brown sugar
2 tsps ground cumin
1 tsp cayenne
1 tsp ground oregano
1 tsp onion powder
1/4 tsp ground cinnamon
1Whisk together all the above except porkin small bowl.
2Untie a 1.5 k boneless pork shoulder roast, pat dry and rub spice mix all over the meat, reserve any leftover spice mix for later. Marinate overnight.
3Heat 2 tbsps veg oil in a frying pan and brown roast on all sides.
4Place roast in slow cooker with any leftover rub and cook on low for 8-10 hrs.
5Remove from slow cooker and cut into chunks.
6Take off any fat rind and shred with forks.
7Return pork to slow cooker and toss with the juices.
8Serve with tortillas, salad etc.
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