Submitted by Sarah Fritschner
- 1⁄4 C chili powder
- 2 Tbsp smoked Spanish paprika or any paprika
- 1 Tbsp ground cumin and pepper
- 2 tsp granulated garlic and salt
- 1⁄2 tsp cayenne pepper
- 3 lbs (or so) pork shoulder (boneless will serve more people)
Combine spices and seasonings in a small bowl. Trim meat of obvious fat. Rub the spices all over the meat to coat it (you may have some left over, but use at least half). Place the meat in a slow cooker set on low and cook 10 hours or more. The meat should be very tender. Slice or shred as desired. Serves 6 or more. Serve with greens and cheese grits.