Step 1

Mix all of the Mixed Spices together in a resealable container. Set aside. Lightly grease slow cooker with nonstick cooking spray. Set aside.

Step 2

Heat 2 tablespoon vegetable oil in Dutch oven, cast iron or stainless steel skillet (you can use nonstick but it will just take longer) over medium-high heat. Using tongs or 2 forks, sear pork on all sides until lightly browned.

Step 3

Transfer pork to slow cooker. Ladle a spoonful of the pan juices over the meat so the spices will stick. Separate out 1 1/2 tablespoons spices to use after the pork is cooked. Rub all remaining spices evenly over all sides of pork (it will seem like a lot but use all of it).

Step 4

Add all Slow Cooker Phase 1 Ingredients to the pork. Cook on LOW for 6-8 hours or until pork is tender enough to shred. Shred pork into larger sections in crock pot and continue to cook on LOW for 30 minutes.

Step 5

Transfer all of the slow cooker contents to a strainer to drain off excess liquid from pork. Transfer pork to cutting board and shred into smaller pieces and discard any excess fat.

Step 6

Add pork back to slow cooker (along with any accumulated green chiles, etc.) then stir in all of Phase 2 ingredients starting with just 1/2 cup brown sugar. Cook another 15-30 minutes on LOW or until heated through OR just keep on the warm setting if you aren’t serving immediately. Taste and add additional brown sugar for sweeter, hot sauce for spicier or more enchilada sauce for saucier.

Step 7

Serve in tacos, enchiladas, burrito bowls, etc. with Tomatillo Avocado Ranch Dressing.