Ingredients
- 2 pounds pork roast I typically use a shoulder roast, but sirloin tip roasts will work as well
- 2 teaspoons kosher salt
- 2 teaspoons chili powder NM red chile powder, if available
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon granulated onion or onion powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ½ cup water
Mexican Pork Instructions
- Place the roast in the crock-pot and sprinkle half of the spices over it. Turn the roast and cover with the remaining spices. Add the water and cover with the lid.
- Cook on LOW for 5-6 hours or on HIGH for 3-4 hours. When the roast is tender enough to shred, gently pull it apart with tongs or with two forks. Break it into bite size pieces and toss the pieces in any juices left in the bottom of the pot.
