Recipe of Quick Dry Rub, Shredded Pork Roast

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, dry rub, shredded pork roast. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Dry Rub, Shredded Pork Roast is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Dry Rub, Shredded Pork Roast is something which I have loved my entire life. They’re nice and they look fantastic.

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

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

1. Take 4 pound Pork Shoulder butt roast, boneless
2. Prepare 8 oz. Water
3. Take Dry Rub
4. Make ready 1 Tbsp. Chili powder
5. Take 1/2 tsp. Chipotle chili flakes or red pepper flakes
6. Take 1/2 tsp. Garlic powder
7. Get 1/2 tsp. Onion powder
8. Prepare 1/2 tsp. Oregano, dried
9. Make ready 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. Prepare Vegetables (optional)
14. Take 2 whole carrots, washed, trimmed
15. Get 2 celery stalks, washed, trimmed
16. Prepare 2 onions, quartered
17. Prepare Garlic, pressed

Instructions 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 this up with this exceptional food dry rub, shredded pork roast recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!