Slow Cooked Pulled Pork

• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1/2 teaspoons Ground Ginger
• 1 teaspoon Granulated Garlic
• 3 teaspoons Chili Powder
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 1/4 cups Brown Sugar
• 3 pounds Pork Shoulder Roast
• 1 Tablespoon Extra Virgin Olive Oil
• 2 cups Water
• 1/4 cups Apple Cider Vinegar

1. Mix all seasonings and brown sugar in a bowl and rub into the pork.
2. Place pork back into the refrigerator and allow to absorb flavors for at least 1 hour or overnight.
3. Preheat a Dutch oven and add olive oil over medium high heat.
4. Add pork roast and brown on both sides, about 2-3 minutes per side.
5. Watch carefully because the sugar browns fast.
6. If using a crockpot, remove roast to the crockpot, deglaze the pan with the water and vinegar, scrape all the little bits off the bottom, and add to the crockpot.
7. If leaving in the pan, just add the water and vinegar and scrape the bits off the bottom and cover the pan.
8. Bring to a boil and turn to low.
9. The meat will not be fully covered in liquid.
10. Leave roast to cook for 4-5 hours on the stovetop or a minimum of 8 hours on Low in the crockpot.
11. Turn heat off and allow the roast to sit in the liquid for about 20 minutes.
12. Reserve 1 cup of juice and pour off excess liquid.
13. Take 2 forks and pull pork apart.
14. Serve with coleslaw, BBQ sauce and hamburger buns.

cumin, oregano, ground ginger, garlic, chili powder, salt, pepper, brown sugar, olive oil, water, apple cider vinegar

Taken from tastykitchen.com/recipes/main-courses/slow-cooked-pulled-pork/ (may not work)