New Mexico Pulled Pork

• 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

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.

pork shoulder, kosher salt, black peppercorns, cumin, oregano, chili powder, onion powder, garlic powder, chipotle powder, cayenne

Taken from www.food.com/recipe/new-mexico-pulled-pork-91250 (may not work)