Directions

Whisk together the rub ingredients.  Pat roast dry with paper towel.  Reserve 2 tbsp spice rub mix.  Rub the rest all into the roast all over.  Let sit at room temperature for at least 1 hour or chill overnight.  Heat the oil in a frying pan.  Place the roast in the pan and brown on all sides.  Place the roast in a slow cooker.  Next put in blender the reserved spice mix and sauce ingredients.  Blend.  Pour the blended mix over the roast.  Add 2 cups of water.  Cook on low setting for 8-10, until the pork is fall apart tender.  Shred the roast and put it back into the juice in the slow cooker.  Serve with warm tortillas, avocado, mango salsa, shredded cabbage, crumbled cotija cheese, and a splash of lime juice or salsa.