Slow-Cooked Shredded Pork or Beef

Ingredients

5 pounds pork shoulder or chuck beef roast

1 onion, diced

For Dry Rub

1/4 cup brown sugar

1 teaspoon salt (regular or kosher salt)

1 teaspoon garlic powder or 1 tablespoon fresh minced garlic

1 teaspoon black pepper (or to taste)

2 teaspoons paprika

Optional seasonings: cumin, coriander, cloves, cumin, chili powder or crushed red pepper

Serves: 10

Instructions

In a small bowl, mix dry rub ingredients.

Apply generously to meat until every side is covered.

Set aside any leftover rub for later.

Pour enough water to cover the bottom of a slow cooker.

Add meat and onions.

Cover and cook on low for 10-12 hours. Or, bake in the oven in roaster pan with lid at 200°F.

Meat is ready to be shredded when internal temp has reached at least 160°F. If you don’t have a meat thermometer, you will know it’s ready when it’s soft and falls apart on its own.

To shred meat, remove it from its juices and gently pull the meat apart with 2 forks.

For additional flavor, add remaining dry rub mix and/or barbecue sauce.

Meal Ideas

Shredded pork tacos

6-inch corn tortillas

Toppings: diced tomato, lettuce, avocado, cheese, plain Greek yogurt (in place of sour cream) and salsa

Shredded pork sandwich

Whole-wheat buns

Toppings: leaf lettuce, homemade ranch dressing or a cabbage slaw