Ingredients
Dry rub ingredients:
Ground cumin
Paprika
Kosher salt
Garlic salt
Black pepper
Ground coriander
Brown sugar
Ground cinnamon
Cayenne pepper
Garlic powder
Preparation
Mix all the ingredients in a bowl using maybe 2 table spoons for the spices, but more in salt, ground garlic and brown sugar. I just estimated the amount and went with the smell and color…if it looks good and smells good, your done.
Rub all over a 3-4 pound pork butt or shoulder roast. Then cover and refrigerate overnight. Cooking on high for around 5 to six hours. First spray the bottom of your crock pot or rub some olive oil on the bottom. Line the bottom with sliced onions and whole garlic cloves (crushed). Rub some more dry ingredients if desired. Pour 1 cup chicken stock or beer to bottom of pot.Put roast on bed of onion. If pork pulls easily from fork then take out of pot and pull meat apart with forks. Take any soup in pot out and reserve maybe half a cup in pot. Take shredded meat and put back in crockpot and mix with sauce.
