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Prep Time: 10 Minutes Cook Time: 410 Minutes |
Ready In: 420 Minutes Servings: 6 |
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This pork is delicious and can be eaten as a roast, or use left overs to make cuban sandwhiches. Enjoy Ingredients:
1/4 cup chili powder |
2 tablespoons chili powder |
1/4 tablespoon coarse salt |
1/4 cup dark brown sugar |
2 tablespoons ground cumin |
1 1/2 tablespoons dried mexican oregano |
1 1/2 tablespoons fresh ground black pepper |
1 1/2 tablespoons fresh ground white pepper |
1 tablespoon cayenne pepper |
2 lbs pork shoulder |
Directions:
1. Preheat oven to 300 degrees.
2. Mix togeher all dry ingredients in a medium bowl.
3. Season pork with salt, then rub with 1/2 chili rub. Reserve remaining chili rub for another use.
4. Place a roasting rack in a pan; set pork on rack, cover with parchment, then foil, and roast until pork registers 160 degrees on an instant read thermometer, about 4 hours.
5. Uncover and roast until outside is browned and fork tender, about 3 hours more.
6. Let cool, shred into bite-size pieces and enjoy!
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