3 pound pork loin or shoulder roast with bone in or 2 pounds boneless
1 tablespoon garlic powder
1 tablespoon coconut palm sugar
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon Mexican oregano (regular will also work)
1 teaspoon black pepper
2 teaspoons smoked salt or pink himalayan salt
2 teaspoons juniper berries
2 bay leaves
2 tablespoons lime juice
Instructions
Combine all spices except the juniper berries, bay leaves and lime juice in a small bowl and stir until mixed.
Rub this spice mixture on all sides of the pork loin. You may have extra rub leftover. Save it until after meat is cooked for additional seasoning if desired.
Heat a grill to high heat.
Sear meat about 5 minutes on each side. Alternately, sear in cast iron pan or under a broiler.
Place meat into a slowcooker and add the juniper berries, bay leaves and lime juice.
Slow cook on low 6-8 hours until meat is easily shreddable.
Shred meat with a fork inside the slow cooker to allow the meat to re-absorb the juices.
Taste and add more of the spice rub if desired.
Serve in tacos, fajitas, on a salad, or with huevos rancheros!
Notes
Any leftovers can easily be stored in the fridge for a few days or frozen for easy heat and eat meals!