This is our new favorite thing. I made it last week, my partner asked if we could have it every single night from now on, and I made it again with the hugest chunk of meat I could find. Good thing we have the biggest crockpot, it literally barely fit in there.
Dry rub:
2 parts each of granulated garlic, onion powder, ground pasilla chiles (or use chili powder instead), salt.
1 part each of ground black pepper, cumin.
Make plenty of this. Put it in an even layer on a plate or something similar. Roll a bone in or boneless pork butt roast (sometimes called boston butt or picnic roast in my area), around in this dry rub to coat all surfaces. I prefer a bone in roast, I think it gives more flavor and it definitely gives more body to the juices.
Now, I prefer to wrap this well in foil and refrigerate it for at least a day, two is better. The last two that I have made, however, have gone straight into the pot.
Slice 2 onions. Put them in the bottom of the crockpot. Add about 3-5 good bay leaves, depending on the size of your roast. Put the roast in. Around the sides of the roast, place the cloves from 3 bulbs of garlic. I don't bother to peel them.
Cook on high for an hour or two depending on size, then on low for 6-12 hours. Again, this depends on size. You'll know when it's done because the slightest pressure from a fork will make it fall to pieces.
Shred. I use two forks to 'pull' it. That way my hands stay clean. Discard all fat and bone of course. My partner actually prefers the fat in it, but unless he happens to be right there when I'm shredding it he doesn't get any because I can't bring myself to put any in.
Delicious in tacos, burritos, etc with all the usual trimmings including a lot of cilantro. Also good in sandwiches or just by itself.
I have a ridiculous amount of this meat in my fridge right now and I plan to pack it up into ziplocks and freeze it for later.
Dry rub:
2 parts each of granulated garlic, onion powder, ground pasilla chiles (or use chili powder instead), salt.
1 part each of ground black pepper, cumin.
Make plenty of this. Put it in an even layer on a plate or something similar. Roll a bone in or boneless pork butt roast (sometimes called boston butt or picnic roast in my area), around in this dry rub to coat all surfaces. I prefer a bone in roast, I think it gives more flavor and it definitely gives more body to the juices.
Now, I prefer to wrap this well in foil and refrigerate it for at least a day, two is better. The last two that I have made, however, have gone straight into the pot.
Slice 2 onions. Put them in the bottom of the crockpot. Add about 3-5 good bay leaves, depending on the size of your roast. Put the roast in. Around the sides of the roast, place the cloves from 3 bulbs of garlic. I don't bother to peel them.
Cook on high for an hour or two depending on size, then on low for 6-12 hours. Again, this depends on size. You'll know when it's done because the slightest pressure from a fork will make it fall to pieces.
Shred. I use two forks to 'pull' it. That way my hands stay clean. Discard all fat and bone of course. My partner actually prefers the fat in it, but unless he happens to be right there when I'm shredding it he doesn't get any because I can't bring myself to put any in.
Delicious in tacos, burritos, etc with all the usual trimmings including a lot of cilantro. Also good in sandwiches or just by itself.
I have a ridiculous amount of this meat in my fridge right now and I plan to pack it up into ziplocks and freeze it for later.