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Good Morning all, at this time you get present recipe Dry Rub, Shredded Pork Roast with 17 ingredients and 10 steps. Below this is how to make it, please pay attention carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 10 stages of easy cooking Dry Rub, Shredded Pork Roast.
Ingredients for Dry Rub, Shredded Pork Roast
Needed 4 pound : Pork Shoulder butt roast, boneless.
Prepare 8 oz. : Water.
Prepare : Dry Rub.
Needed 1 Tbsp. : Chili powder.
Prepare 1/2 tsp. : Chipotle chili flakes or red pepper flakes.
Needed 1/2 tsp. : Garlic powder.
Prepare 1/2 tsp. : Onion powder.
Prepare 1/2 tsp. : Oregano, dried.
Needed 1/2 Tbsp. : Paprika.
Needed 1 tsp. : Cumin, ground.
Needed 1 tsp. : Sea salt.
Needed 1/2 tsp. : Black pepper, ground.
Needed : Vegetables (optional).
Prepare 2 : whole carrots, washed, trimmed.
Needed 2 : celery stalks, washed, trimmed.
Prepare 2 : onions, quartered.
Needed : Garlic, pressed.
If all ingredients Dry Rub, Shredded Pork Roast it’s ready, We’re going into the cooking stage. Below is how to serving with easy.
Step by Step Cooking Dry Rub, Shredded Pork Roast
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..
Measure and Mix spices together in a small bowl..
Apply dry rub all over pork roast.
Pour 8 oz. of water into a large crock pot. Turn on to "High"..
Lay vegetables on bottom of crock pot. Rest Rubbed pork roast on top of vegetables. Fat side up..
Cover and cook 5 hours. Set crock pot to "LOW" for the last 2 hours or until pork falls apart easily..
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..
Heat off. Cool down 10 minutes..
Shred with 2 forks while in skillet. Add sea salt and lime juice (1 whole, squeezed) Cover to keep warm..
Serve in tacos, burritos with rice and beans, or nacho chips, cheese, guacamole and pico de gallo and fresh cilantro..
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