Ingredients
- 1 tbsp salt
- 1 tbsp sugar (I used organic cane sugar)
- 1 tsp cumin
- 1/2 tsp paprika (I used smoked paprika)
- 1 tsp chili powder
- 1/2 tbsp adobo sauce (from a can of chipotle peppers in adobo sauce)
- ~3 pounds pork shoulder
- 1/2 whole Onion (Rough chop if you want to remove them at the end)
- 1 clove garlic (minced or pressed)
- 1 cup water
Servings:
Instructions
- Put onions and garlic at the bottom of a crock-pot with 1 cup of water.
- In a small bowl mix together salt, sugar, cumin, paprika, chili powder, adobo sauce, and rub it all over the pork shoulder.
- Place the seasoned pork on top of the garlic/onions.
- Place the top on the crock-pot and cook on low overnight for about 8 hours or until the internal temperature reaches 170 degrees F.
- Once the pork is fully cooked, remove it from the crock-pot and shred into pieces with two forks and set aside.
- Remove onions or mix into your pork.
- Save the juice from the bottom of the crock-pot into a separate container. It will come in handy if your leftovers get a little dry.
- Use the pork for tacos, salads, or a burrito bowl.
- Enjoy with a variety of toppings, my favorites: avocado, sriracha sauce, lettuce, pico de gallo, black beans, etc.
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