Servings: 24
Ingredients
- 1 pork shoulder roast 7 lbs
- ½ c brown sugar packed
- 2 tbsp salt
- 1 tbsp black pepper
- 2 tbsp chili powder
- 2 tbsp smoked paprika
- 2 tsp dry mustard
- 1 tsp cayenne pepper
- 1 tsp celery seed
- 1 tsp cumin seed
- 1 tsp coriander seed
Instructions
- To make the spice blend, add brown sugar and all spices in a small bowl or jar. Mix well.
- Place pork shoulder roast in a slow cooker; rub thoroughly with the spice blend. Cover slow cooker and cook on high for 6-7 hours. Pork shoulder should be fork tender and reach an internal temperature of 145° F to 180° F, followed by a 3-minute rest.
- Keeping pork in the slow cooker, carefully shred the roast using two forks. If your roast has bones or extra-large pieces of fat, remove and discard them. Serve immediately or let cool and store in your freezer in large plastic freezer bags or freezer-safe containers. NOTE: We recommend placing 4-6 servings in each freezer bag for an easy freezer-to-table meal. Seal each bag carefully, removing any air inside. Label and date the bag, and freeze pulled pork bags as flat as possible. Keep frozen until ready to use.
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