Chili Rubbed Pulled Pork

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  3 lbs Pork Loin
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  2 tbsp Chili powder
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  1 tbsp Paprika, Smoked
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  0.3 tsp Cayenne Pepper, Ground
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  1 tsp 1 tsp salt ($0.03)
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  0.3 tsp 1/4 tsp Freshly cracked black pepper ($0.02)

Instructions

1. 1In a small bowl, combine the chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix until evenly blended.
2. 2Cut the pork butt or shoulder into 2–3 inch chunks. Place in a large bowl and sprinkle the spice mixture over all sides, pressing firmly so the rub adheres to every piece.
3. 3Transfer the seasoned pork to a large heavy pot or Dutch oven. Arrange pieces in a single layer as much as possible.
4. 4Cover the pot and cook over low heat for 90–120 minutes, turning the pork once halfway through, until the meat reaches an internal temperature of 190–205°F and pulls apart easily when pressed with a fork.
5. 5Remove the pot from heat. Using two forks, shred the pork directly in the pot, pulling it apart into bite-sized strands and tossing with any juices that have collected at the bottom.
6. 6Taste and adjust seasoning if needed, then let the shredded pork rest for 5 minutes so it absorbs the remaining juices.
7. 7Divide evenly into 6 meal-prep containers. Allow to cool to room temperature before sealing, then refrigerate for up to 5 days or freeze for up to 3 months.