2-1/2 to 3 lb boneless pork shoulder roast
1/4 Cup Chile-Coffee Rub
1 Cup chopped onion
1/2 Cup chicken broth
1/3 Cup Balsamic Vinegar -We love using the Traditional Balsamic or the Espresso Balsamic!
Salt & Pepper to taste.
1/4 Cup brown sugar (optional)
Trim fat from meat. If necessary, cut roast so that it will fit into a 3-1/2 or 4-quart slow cooker. In the cooking pot (or slow cooker), combine all ingredients.
Cover pot (slow cooker) and cook on the lowest-heat setting for 9 to 10 hours, or on the highest-heat setting for 4-1/2 to 5 hours.
Remove roast from slow cooker. Allow juices to drip back into the pot before transferring meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat. Return the shredded meat and strained vegetables to the cooker. Leave crock pot on warm setting until you’re ready to serve and enjoy!
This shredded pork roast works great as a taco filling, over nachos, or on a bun as a pulled pork sandwich, paired with a mild cheese.