1 tablespoon brown sugar
1 tablespoon kosher salt
4 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
Pinch of ground cloves
2 tablespoons vegetable oil
3-4 lb pork shoulder roast
¼ cup chicken stock
Juice of 1 lime
Salsa
Sour cream
Flour or corn tortillas
In a small bowl combine the sugar, salt, and spices. Rub all over the meat, then wrap tightly in plastic wrap and allow to rest in the fridge at least overnight, or up to 24 hours.
Place a large skillet over a high heat and add the vegetable oil.
When the oil starts to shimmer, add the roast, allowing to brown on each side before turning.
Once browned all over, remove the roast from the heat.
Place the roast and chicken stock in a slow cooker set to low for 6-10 hours, or place in a Dutch oven set to 215°F for 8-10 hours or until the meat is falling apart and tender all over.
Using two forks, shred the meat. Garnish with lime, salsa, and sour cream, and serve in tortillas.