3-4 lbs. pork shoulder, or pork butt
2 cups apple cider or apple juice
1 Orange, slided
2 carrots, chopped
1 red onion, chopped
4 cloves garlic, minced
2 celery stalks, chopped
3 tbsp. brown sugar
3 tbsp. kosher salt
3 tbsp. rosemary
2 tsp. ground black pepper
2 tsp. ground cumin
2 tsp. ground paprika
1 jalapeņo, sliced
2 bunches cilantro
*Take pork shoulder/ butt out and let sit for 1 hour or until at room temperature.
*Mix all spices and herbs ( brown sugar, kosher salt, rosemary, ground black pepper, ground cumin, ground paprika ) in a small mixing bowl. Take room temperature pork, and coat completely with spice/herb mix. cover with plastic wrap, and place in fridge for 1 hour.
*In slow cooker / Crock pot or large stock pot, place chopped carrots, onions, celery ( mirepoix ) with a small amount of apple cider or juice. Let simmer until onions begin to change color, add minced garlic and let simmer for another 2 minutes. Pour a bit more apple cider. Once warm, place pork into the pot, and let simmer on low heat for 5 - 8 hours. Pork is ready to be served once it easily pulls apart with a fork.
*Great for Tacos and sandwiches, (Garnish with sliced jalapeņo and cilantro)
It can also be added to the top of a bed of rice, or your favorite salad, or serve with eggs at breakfast.
To bring up the heat, increase amount of Paprika, and add any of your favorite hot spices! (chili powder, cayenne, etc...)