This is a much less labor-intensive rub recipe than my Southwest Pulled Pork.
2 tbs. garlic powder
1 tsp. ground Mexican oregano
1 tsp. fresh-ground black pepper
2 tbs. ground Ancho chili powder
2 tbs. ground mild NM Chimayo chili powder
1 tbs. ground dry yellow mustard
1 tbs. ground coriander
2 tbs. packed brown sugar
Cayenne or chipotle pepper to taste
Makes a little more than 1/2 cup. You can store this sealed for up to a year in your spice cabinet.
Mix the dry rub ingredients well in a mixing bowl and add liberally to a pork shoulder roast. Make sure the entire roast is evenly coated.
Brown the roast in a cast-iron Dutch oven with a little olive oil over medium-high heat until all sides of the meat are seared. Reduce heat and add two cups water. Ensure that the remaining rub is dissolved. Cover and bake in a 275°F oven for about three hours until the meat is ready to pull apart. Remove and shred with two forks in a separate covered dish.
Add 1/2 cup of your favorite BBQ sauce and a dash of lime juice. Toss until evenly coated. Heat covered until warm – do not overcook it or it will turn to mush.
Serve on buns with coleslaw on top.
You can also smoke the roast over indirect heat on your outdoor grill. Keep the fire low and add soaked mesquite wood chips. Cooking time varies, but I’ve found that 1.5 hours is ideal.
Then finish it off in the oven as described above, but cooking time will be reduced. Enjoy!