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SUBMITTED BY: Chef Philip Dorwart
2 T. Ground Cumin
1 T. Coriander
1 t. Black Pepper
1 t. Cinnamon
2 t. Salt
2 t. Ground Chipotle
Mix all the spices together in a bowl, and use to rub onto all surfaces of the pork shoulder. Ideally, rub the cut a day before using, and let it refrigerate to mesh the spice flavors into the meat. Warm meat to room temperature before placing in crock pot.
Cook the shoulder in a crock filled to about 2/3 of the way up the side of the meat with chicken broth, white wine or any other braising liquid that you like. Cook for at least five to six hours, or longer. When done, take the leftover juices and reduce those in a pan until they become sauce-like. Mix that sauce in with the shredded/pulled meat before serving in sandwich buns.