Eat It

Instructions

1

Place pork in crock pot bowl and sprinkle an even, sparse layer of each spice all over the roast. Rub the spices into each crack.
2

Heat olive oil in a cast iron skillet (or any skillet really) to medium-high, or until oil moves quickly over the pan, but doesn't smoke. Add the pork and sear on all sides, about 2-3 minutes per side.
3

Return pork to crock pot and add in minced garlic cloves. Pour broth over roast.
4

Cover and cook on low for 4 hours (my crock pot runs unusually hot for low, so you may need to cook it as long as 7 hours on low on yours). After 4 hours, cut up the potatoes and onion into large pieces (roughly 2 inches across) and add to pot, making sure the potatoes are covered by the juice.
5

Cook for 1-2 hours on high. Check for doneness by checking the temperature in the center of the largest part is at least 150 degrees F, and meat is soft and comes apart easily. Check that the potatoes are easily pierced with a fork.
6

Remove from crockpot and remove any large pieces of fat, then slice or shred meat.
7

If shredding, pull apart with two forks in a shallow bowl while incorporating as much of the juice as you can. You can add a bit of bbq sauce, or any savory sauce to get it to stick. If slicing, save some of the juice to spoon over pork when serving, or use the juice to make a gravy.