Spicy Slow Cooker Pulled Pork Recipe

• 1 (4-1/2- to 5-pound) boneless pork shoulder (pork butt), twine or netting removed
• 1 tablespoon ground cumin
• 4 jalapeno peppers, 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

1. Place all of the ingredients except the tomatillos in the crock of a seven-quart slow cooker.
2. Spread everything around evenly.
3. Evenly spread the tomatillos on top of the other ingredients.
4. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours, till the pork is fall-apart tender.
5. When ready, remove the meat from the pot and set it aside.
6. Scoop out about half of the juices, skim most of the fat, and set the liquid aside.
7. Return the meat to the pot and shred it with the remaining juices.
8. If the meat is too dry, simply add more of the reserved cooking liquid.
9. Make sandwiches or tacos and enjoy!

pork shoulder, ground cumin, peppers, freshly squeezed orange juice, garlic, yellow onion, kosher salt

Taken from www.chowhound.com/recipes/spicy-pulled-pork-31140 (may not work)