- The night before serving, you’ll have to dry-rub the pork roast! Combine all spices in a small bowl. Generously rub the spice mixture all over the pork roast. You really want to cover every little nook and cranny with spices…no meat showing!
- Tightly wrap the entire spice-rubbed roast with plastic wrap. Place the wrapped pork roast in a bowl and place in the fridge overnight.
- The next day, unwrap the pork roast and place in a large crockpot. Cook on low for 4-6 hours. You don’t need to add any liquid! When the roast is cooked, it should shred easily with a couple forks. After shredding, add the diced jalapenos and let the pulled pork simmer for 10 minutes in the bottom of the crockpot.
You can certainly use a smaller pork roast. You may end up with leftover spices, and you may have to lessen the cook time.