Cuban-Inspired House Rubbed Pulled Pork

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2 tbsp Lime Riesling grapeseed oil (Oil & Vinegar, Greenville)

1 oz House Rub* (Spice it to a Tea, Brevard)

1 tbsp salt

5 cloves garlic, minced

1 onion, ½ coarsely chopped ½ quartered

1 lime, juiced and strained

1 orange, juiced and strained

4 lbs boneless pork (roast/loin/shoulder)
 

Place the chopped onions in a Crock Pot. Mix the oil, rub, salt, garlic, and fruit juices in a medium bowl.  Cut off as much fat as you can from the pork.  It will only make it harder to pull the pork later if you leave the fat on.  Make slits in the pork and dip in the wet seasoning; coating thoroughly.  Place in the Crock Pot on top of the onions, pour remaining liquid over the pork and top with quartered onions.  Cook on low for 6 hours; flipping it once 1/2 way through.  Pull apart with 2 forks.  Put back into the Crock Pot to allow the juice to coat the pulled pork.

 

Verdict:  Melts in your mouth!  It was very tasty, full of many different flavors; all the spices coupled with the citrus fruits.  Absolutely delicious!  Plenty to freeze for a later date too.  I am very glad I had made it over to Brevard yesterday or else I wouldn't have had the House Rub to add to this dish; compliments of Diane! You have to go see her shop in Brevard, NC - Spice it to a Tea!  Well worth the trip over there, always! 

 

*Ground tea, brown sugar, Ceylon, curry powder, cumin, Szechuan pepper, cayenne pepper, black pepper, star anise, cloves, fennel seed, ginger, mace, sea salt