Step 1

Remove roast from refrigerator and let come to room temperature for about 1 hour.

Step 2

Pat dry the pork roast with paper towels, then coat the roast completely in oil, and begin to cover in copious amounts of the spice mixture. The hard part is now over!! Put it in the slow cooker and let it cook for approximately 6-7 hours on high or 10-12 hours on low.

Step 3

This cooking process requires a bit of trust. If, at 5 hours along, you test your roast for and it's easy-to-shred, it's done.  If it's too tough, it's not done yet! Let it cook the full amount of time. It should reach an internal temperature of 160-190 degrees, depending on the size and type of roast and whether or not you have the bone-in.  (some slow cookers bake much quicker than others and that's why it's best to check a few times)

Step 4

Since it is a shoulder roast and not a tenderloin, there will be more fat.  You will need to separate the fat from the meat when shredding. I like to move the roast to a casserole dish to shred the meat while removing any chunks of fat.  I also like to strain the chunks out of the broth. Shred all the meat, strain the broth and then add the meat back into the slow cooker.

Step 5

After i shred my roast I like to put it back in the crockpot and then slowly add the broth back on. I only added about half of the broth, back to the shredded meat this time. You just want moist shredded pork, not too much broth.  Pour half of the broth on the shredded meat and stir.  If your pork is still a little dry, add broth until there is a little broth on the bottom of the slow cooker.

Step 6

It's the perfect base to any Pork Tacos, Pork Salads, Burritos, Enchiladas, Southern Style Pulled Pork Sandwiches, and Pork Nachos. You can add a little BBQ sauce for pork sandwiches too.