Chili-Rubbed Pork Roast

2 Tbsp olive oil
1 tsp salt, 1 tsp pepper
3 lb boneless pork shoulder roast, well trimmed
2 Tbsp honey
2 Tbsp chili powder
3 cloves garlic, minced
1 large onion, chopped
1 large bay leaf

Heat oil in a large skillet over medium-high
heat. Sprinkle salt and pepper over pork. Add
pork to pan; cook 5 minutes or until browned on
all sides. Combine honey, chili powder, and
garlic; rub over pork. Place pork in a greased 5-
to 7-quart slow cooker; add onions and bay
leaf. Cover and cook on LOW 8 to 9 hours or
until tender (Shred half of pork and reserve for
Shredded Pork Tostadas recipe). Slice

remaining pork.