New Mexico Pulled Pork - cooking recipe

Ingredients

5 -6 lbs boston butt pork shoulder
1 teaspoon kosher salt
1 teaspoon black peppercorns
1 tablespoon cumin seed
2 tablespoons oregano, buds
1/4 cup chili powder
1 1/2 tablespoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried smoked dried chipotle powder
1/2 teaspoon cayenne

Preparation

Cut the roast into 1 inch thick steaks, trim fat.
Place Salt, Pepper corns, Cummin Seeds, and Oregano in a spice mill and grind.
Mix all of the spices in a large bowl.
Rub each steak well with the rub.
Place the steaks in a large plastic bag with any rub that is left over.
Refridgerate overnight.
Rub in the left over rub.
Place steaks in crock pot set on high for 1 hour.
Reduce heat to low, cook for another 7-8 hours.
Remove meat to a cooling rack,'til cool to handle.
Shred meat with forks.
Return to pot to warm.
Dip out with a slotted spoon, let it drain a bit.
Serve on Hoagie or Keiser rolls with your favorite condiments.
I bag and freeze individual size servings.
Nuke 2-3 minutes to thaw and warm and you have a delicious sandwich.
***NOTE*** There is no need to add any liquid.
The roast's own juices will be enough.