Steps to Prepare Favorite Dry Rub, Shredded Pork Roast

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, dry rub, shredded pork roast. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Dry Rub, Shredded Pork Roast is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Dry Rub, Shredded Pork Roast is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have dry rub, shredded pork roast using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Dry Rub, Shredded Pork Roast:

1. Take 4 pound Pork Shoulder butt roast, boneless
2. Make ready 8 oz. Water
3. Get Dry Rub
4. Get 1 Tbsp. Chili powder
5. Get 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. Prepare 1/2 tsp. Oregano, dried
9. Take 1/2 Tbsp. Paprika
10. Make ready 1 tsp. Cumin, ground
11. Prepare 1 tsp. Sea salt
12. Get 1/2 tsp. Black pepper, ground
13. Take Vegetables (optional)
14. Get 2 whole carrots, washed, trimmed
15. Prepare 2 celery stalks, washed, trimmed
16. Get 2 onions, quartered
17. Get Garlic, pressed

Steps 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’s going to wrap it up for this special food dry rub, shredded pork roast recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!