1 Pork Shoulder Roast (bone in, preferably)
An 8 pound roast fits pretty well in my oval slow cooker.
2 onions, cut in fourths, outer skin discarded
2 tsp each: smoked paprika, chili pepper, cumin
1 tsp salt
Place the onions in half in the bottom of the slow cooker.
Place the roast on top of the onions and sprinkle liberally with the spices. If there is a large layer of fat on one side don’t sprinkle that with spices, and cook it with that layer facing up.
Cook on low for 12 hours or on high for 6.
I was worried about cooking a roast without any liquid, but it works really well. In fact, it makes its own liquid, which I save and use in pumpkin chili or cinnamon stew (recipe coming soon!)
To serve, drain off liquid (save that liquid and use it instead of stock when you make chili, and shred with two large forks.
1 sliced onion, red
8 cloves garlic
juice of 1 orange, 1 lemon, 2 limes
1/2 cup oil
salt pepper oregano
Mix these ingredients and toss them with the cooked shredded pork.
Read to eat? Heat up desired portion of pork with a little cooking oil in a skillet to make it crispy.
Pulled pork is lovely on top of a shredded cabbage salad, topped with
pork rinds and guacamole and olives. It’s great on roast potatoes too.