Spicy Pulled Pork From Chow.Com

• Spicy Pulled Pork
• Makes 6 servings, plus leftovers
• 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (pork butt), twine or netting removed
• 1 tablespoon ground cumin
• 4 jalapenos, sliced
• 1/2 cup freshly squeezed orange juice
• 6 medium garlic cloves, smashed
• 1 large yellow onion, coarsely chopped
• 1 (3-1/2-ounce) package Achiote Rojo, crumbled
• 1 teaspoon kosher salt
• 1 1/2 pounds tomatillos, quartered
• To make sandwiches (optional):
• 3 cups Pickled Red Onions
• 6 toasted bread rolls
• Note: Achiote Rojo is a recado rojo, a Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. You can buy it, or make your own.

1. Step 1: Place the pork, cumin, jalapenos, orange juice, garlic, onion, Achiote Rojo, and salt in the pot of a seven-quart slow cooker. Spread everything around evenly.
2. Step 2: Evenly spread the tomatillos on top of the other ingredients.
3. Step 3: Cook on low for eight to nine hours, or on high for four to five hours, till the pork is fall-apart tender. When ready, remove the meat from the pot and set it aside.
4. Step 4: Scoop out about half of the juices, skim most of the fat, and set the liquid aside. Return the meat to the pot and shred it with the remaining juices. If the meat is too dry, simply add more of the reserved cooking liquid.
5. Make sandwiches or tacos and enjoy!

leftovers, pork butt, ground cumin, jalapenos, freshly squeezed orange juice, garlic, yellow onion, kosher salt, sandwiches, red onions, bread rolls, recado

Taken from www.epicurious.com/recipes/member/views/spicy-pulled-pork-from-chow-com-52810461 (may not work)