Pulled Pork Tacos

Preferably the day before you cook the pulled pork, mix all of the spice rub ingredients together. Add the brown sugar last because it will stick to your measuring spoon! Don’t worry about getting the exact amount of each spice. Eyeballing is good enough for this recipe. Rub all sides of the pork roast with the spice blend. Wrap all of the pork tightly with plastic wrap. Place in the refrigerator overnight to allow the spices to absorb into the meat. Wrap in tin foil or set on a plate to prevent leaking.

The next morning, unwrap the pork and set in a large crock pot on low heat. The meat should not touch the sides. Fill the crock pot so half of the meat is submerged in water. Cover with lid and cook for 8-10 hours until easily pulled apart with a fork.

Remove meat from crock pot and pull apart with a fork. It will be very hot to the touch after cooking all day. Drain most of the liquid in the crock pot. Place the meat back into the crock pot on its warming setting to keep the meat hot while you prepare the rest of the meal.