I love pork roast. But I am always trying to find new ways to make it. After having the “Italian BBQ” roast, I wanted to apply the same technique (which worked SO well) but vary the spice palette. I also love Mexican food. So….it seemed the next likely step. My family is so nice to let me experiment on their dinner, but they know I usually hit the mark. (Where’s that hammer?) This one does not disappoint. Like the Italian version, it turns out best in the slow cooker. I served it with a corn and black bean salad (I’ll post that one on another day—so much food, so little time)
You will need.
4-5 lb Boston butt pork roast (boned or boneless)
Using a sharp knife, score the entire surface of the roast in a diamond pattern. Set aside.
Now prepare you rub.
4-5 cloves of garlic, peeled and minced
2 tsp kosher salt
1 Tbs unsweetened cocoa powder
1 Tbs chili powder
2 Tbs whole cumin seed
3 Tbs whole coriander seed
1 Tbs chipotle powder
Combine the salt and garlic and mix until it is almost a paste. Add the remaining ingredients.
Cook the roast with a thin layer of olive oil.
Now put the rub on. Use all of it. ALL OF IT! Work it into all those cuts you made. Put the rub on all sides. Its going to be messy. (but it will be worth it)
Place the roast into your slow cooker. Any rub that falls off you can toss in to the cooker.
Now combine 1/2 cup chicken stock, 1/2 cup port wine, and 1/2 cup basalmic vinegar. Add this to the cooker without pouring over the roast. (you don’t want to wash off the rub)
Cook on LOW for 8-9 hours
I was hoping for leftovers to make another dish. My guys (and their stomachs) had other ideas. Enjoy!