Mexican-Style Sweet Shredded Pork

4 pounds boneless pork shoulder roast
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1-2 tablespoons vegetable oil
2 (10-ounce) cans enchilada sauce
1 cup brown sugar, divided
1/2 cup salsa
1/2 tablespoon Worcestershire sauce
1/4 cup apple juice

1. Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all sides of the meat.
2. Heat the oil in a large skilled over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown.
3. While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook on low for 7 hours with lid on the entire time.
4. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.

Serve as salad (with tortilla chips, lettuce, tomato, rice, ranch, olives, cheese etc), enchiladas, burridos, quesadillas, etc.

Recipe from the Our Best Bites Cookbook.