Slow-Cooker Peruvian-American Pork Adobo

• Marinade
• 1 large red onion, quartered
• 4 large cloves garlic
• 6 allspice berries
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons aji panca paste, or to taste (see Note below for substitution)
• 1 (12-ounce) bottle hard cider
• Adobo
• 3 pounds pork shoulder, trimmed and cut into 2 to 3-inch chunks
• 3 large red onions, sliced into 1/2-inch half moons
• 3 cups pork or beef stock
• Salt, to taste

1. For the marinade, place all of the ingredients in a blender and blend until smooth.
2. Place the pork into a large container. Pour the marinade onto the pork and coat all the pieces well. Cover the container and place in the refrigerator overnight or up to 24 hours. (This can also be done in a resealable plastic bag.)
3. Place the pork into a slow cooker along with all of the marinade. Add the stock and sliced onions and stir to combine. Cook on high for 6-8 hours, or until fork tender.
4. Serve in bowls with crusty bread.
5. Note: Aji panca is a dried chile that imparts a deep, mildly spicy flavor to many Peruvian dishes. It's typically soaked and ground into a paste. You can find jars of aji panca paste at many Latin American groceries or online, and it's worth getting if you want to make many other Peruvian dishes. If you cannot find aji panca paste, use 1 tablespoon sweet paprika and one teaspoon cayenne pepper.

marinade, red onion, garlic, berries, salt, black pepper, oregano, panca paste, hard cider, pork shoulder, red onions, pork, salt

Taken from food52.com/recipes/78676-slow-cooker-peruvian-american-pork-adobo (may not work)