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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 - 4 lbs boneless pork shoulder |
1t brown sugar |
2t cajun seasoning |
1t salt |
1t cumin |
1t paprika |
1t fresh ground black pepper |
1t chili power |
1/2t mesquite powder |
1/2 cup frozen apple juice concentrate |
1/2 cup cider vinegar |
mexican crema |
1/4 cup thinly sliced green onions |
1/4 cup chopped fresh cilantro |
3 t mayonnaise |
3 t sour cream |
1 t grated lime rind |
1 1/2 t fresh lime juice |
1/4 t salt |
1 clove garlic, minced |
Directions:
1. Combine brown sugar through mequite powder. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
2. Place apple juice and vinegar in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for 2 hours, then reduce to low for 10 more hours.
3. Remove roast and let rest for 30 minutes.
4. Pull roast apart with two forks.
5. Mix crema ingredients.
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