Ingredients
- 4-7 pound pork butt roast with bone (or pork shoulder)
- 1 teaspoon Chili powder
- 1/4 cup Brown Sugar
- 3-4 Cloves of Garlic (I use the jarred minced garlic)
- 1 teaspoon dried Oregano
- 1 teaspoon Ground Cumin
- 2 tablespoon Salt & Pepper mixture
- 2 tablespoon Olive Oil
- 3 tablespoon Red Wine Vinegar
Instructions
- Rinse roast and pat dry.
- Blend all of the ingredients (except roast) in food processor, I used my Magic Bullet.
- Rub all over roast. Be sure to get into all creases and folds in the roast.
- Spray roasting pan with no-stick spray and place roast in roster (I used my Nesco Roaster ) and added about 1-1/2 cups water and cover with lid. Roast at 300, 4-6 hours (1 hour per pound) – turning every hour.
- When it’s fork tender, remove the lid, roast it by cranking the temperature to 400 and let it cook skin side up for another 15-20 mins. This step makes it nice and crispy! (best part according to my family)
- Let it sit for about 10 mins. before shredding.
- Remove bone (if you have one) and shred meat on a platter with two forks. Be sure to pour the juice from the pan over the pork. – I could NOT keep my family’s fingers OUT at this point!
- We served it with buns and BBQ sauce but it was also fantastic right off the platter!
Notes
- If you don’t have a Nesco roaster, you can cook the meat in a dutch oven or roaster in the oven following the same instructions
- You could do this with a slow cooker, but you would not get the crispy skin that you get by roasting this meat, and in my opinion, that’s what made this SO good.
- I usually get a 4-5 pound roast and it feeds 7 people.
- I almost always use a pork butt, and I buy with a bone in for more flavor (and it’s usually cheaper).