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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 20 |
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This is a blend of several recipes that sort of took on a life of it's own. It's easy and delicious. It's great for all afternoon casual get-togethers as guests can wander in to make their own sandwiches as they choose. It does require overnight to marinate and 8-9 hours cooking. Ingredients:
5 -6 lbs boston butt pork shoulder |
1 teaspoon kosher salt |
1 teaspoon black peppercorns |
1 tablespoon cumin seed |
2 tablespoons oregano, buds |
1/4 cup chili powder |
1 1/2 tablespoons onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon dried smoked dried chipotle powder |
1/2 teaspoon cayenne |
Directions:
1. Cut the roast into 1 inch thick steaks, trim fat.
2. Place Salt, Pepper corns, Cummin Seeds, and Oregano in a spice mill and grind.
3. Mix all of the spices in a large bowl.
4. Rub each steak well with the rub.
5. Place the steaks in a large plastic bag with any rub that is left over.
6. Refridgerate overnight.
7. Rub in the left over rub.
8. Place steaks in crock pot set on high for 1 hour.
9. Reduce heat to low, cook for another 7-8 hours.
10. Remove meat to a cooling rack,'til cool to handle.
11. Shred meat with forks.
12. Return to pot to warm.
13. Dip out with a slotted spoon, let it drain a bit.
14. Serve on Hoagie or Keiser rolls with your favorite condiments.
15. I bag and freeze individual size servings.
16. Nuke 2-3 minutes to thaw and warm and you have a delicious sandwich.
17. ***NOTE*** There is no need to add any liquid.
18. The roast's own juices will be enough.
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