Ingredients
r- r
- 1 3-pound boneless pork shoulder or sirloin roast r
- 2 tablespoons chili powder r
- 1 ½ teaspoons salt r
- ½ teaspoon cayenne powder r
- 1 tablespoon canola oil or other neutral-flavored oil r
- ½ cup chicken broth r
Directions
rLine 9 x 13-inch baking pan with foil and place pork in pan.
rIn small bowl, combine chili powder, salt and cayenne. Rub mixture over all sides of meat, pressing to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
rIn large skillet over medium-high heat, warm oil. Add pork and brown on all sides, 6 to 8 minutes. Transfer meat to slow cooker.
rAdd broth to skillet, scraping up any browned bits, then add broth to slow cooker. Cover and cook until pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
rTransfer meat to cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten and season with cooking juices to taste.
rServing Suggestions
This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, enjoy it in your favorite chili recipe, or on top of a Tex Mex Caesar salad.
