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Categories:
pork shoulder paprika brown sugar ground cumin chili powder oregano ground black pepper onions clove garlic water wine vinegar
Viewed: 21 - Published at: 7 years agoIngredients
- 4 lb Pork Shoulder or Butt
- 1/4 cup Paprika
- 4 tbsp Brown Sugar
- 2 tbsp Ground cumin
- 2 tsp Chili powder
- 1 tbsp Dried oregano
- 2 tsp Ground Black Pepper
- 2 large Onions
- 4 clove Garlic
- 1/2 cup Water
- 1/3 cup Wine
- 1/4 cup Vinegar
Method
- Combine dry ingredients to create dry rub.
- Coat pork thoroughly.
- Place pork in a bag or sealable container, add the rest of dry rub, refrigerate meat for at least 1 hour.
- Cover bottom of slow cooker with half of the onions (sliced) and garlic (crushed).
- Mix water, wine, and vinegar.
- Add wet mix to slow cooker.
- Place meat on top of onions/garlic.
- Then use remaining onions/garlic to cover meat.
- Cover and cook on low heat for about 10 to 12 hours.
- When meat is cook, separate liquid and shred meat.
