People's Food Co-op

1 pork shoulder roast (3-4 lb.)

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon sweet paprika

2 teaspoons salt

1 teaspoon cumin

2 teaspoons chipotle powder

1 teaspoon pepper

½ teaspoon cayenne pepper

2 tablespoons grapeseed oil, divided

1/3 cup dark brown sugar

¾ cup chicken broth

½ cup apple cider vinegar

Mix spices (through cayenne pepper) in a small bowl.

Divide spice mix in half. Mix one half with 1 tablespoon oil to make a paste.

Mix the other half with brown sugar. Rub spice paste over all sides of the meat pressing into the meat to make it stick. Let sit a half hour.

Then heat remaining oil over high heat in a Dutch oven. Turn heat to medium high and sear pork on all sides (approx. 5 minutes) on each side.

Put pork in a slow cooker. Cover with brown sugar spice mix, then pour liquids over the top.

Cover and cook on low setting 8 to 10 hours or until pork falls apart at just a touch. Spoon juices over the top of the roast throughout cooking.

Pulled Pork