Serves 6 – 8 (or more with a larger roast)
- 4 tablespoons chili powder (I use a salt-free blend.)
- 1 tablespoon kosher salt
- 1 tablespoon sugar (I used maple sugar.)
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1 teaspoon dried oregano crumbled with your fingers into smaller bits
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cinnamon
- Scant pinch of ground cloves
- 3¼ pound boneless pork shoulder roast
- 2 tablespoons vegetable oil
1. The day before you want to serve the tacos, mix all of the spices together and rub them generously all over the pork roast. (If the roast has been tied, cut the string off first.) Reserve any leftover spice for the next day.
2. Cover the roast and refrigerate overnight.
3. Heat the oil in a pan and brown the pork roast on all sides. This will take 15 – 20 minutes.
4. Put the browned roast in the slow cooker and add in as much of the remaining oil and spices in the pan as you can.
5. Sprinkle the rest of the reserved spices over the roast. Put the slow cooker cover on and cook on Low for 6 – 10 hours, until it is fork tender. It should be falling-apart done. (It took 6 ½ hours in my 6 quart slow cooker. It would have needed 10 hours in my older 4 quart cooker which cooks at a lower temperature.)
6. Remove the pork from the slow cooker and put it on a cutting board. Using two forks, shred it into bite-sized pieces.
7. Stir the pork back into the spicy juices in the slow cooker. It can be kept on Warm until it’s time to serve.
8. Heat the tortillas using your favourite method. I like to heat them for about 30 seconds on each side in a hot cast iron skillet. I put them in foil as I go to keep them warm.
9. Assemble the tacos using your favourite toppings and enjoy the feast.