Slow Roasted Cuban Pork Shoulder

The Boston Butt is a favorite cut of meat for smoking and making pulled pork bbq sandwiches. But when we sane mortals declare no intention of waking up at 2AM in order to meticulously watch over a smoker, so that dinner can be on the table by six, alternatives have to be presented. This recipe is fairly easy to pull off, and can be massaged into your schedule with some planning in advance.

Combine into crock pot or dutch oven:
1 Groce Family Farm Pork Shoulder Roast -seared first if possible (Picnic or Boston Butt)
2 onions diced
2 bulbs of garlic minced
Juice of four oranges, or 1.5 cups from a jug -preferably not-from-concentrate.
Zest of 1 orange (if you went with the jug, this is totally optional.)
1/2 cup brown sugar
1/3+ cup apple cider vinegar (adjust to taste)
1 T cumin
2 Jalapeños sliced, or chipotles (or leave out if you're scared)
Salt and Pepper to taste

Heat sources can be quite variable. Best practice is to set crock pot on lowest setting, or put dutch oven on lowest range burner setting, aiming for a low simmer. Cook 4-6 hours, or until meat is tender and falling apart. With a slow cooker, you need not even be present. When you get home, start cooking rice, pull the meat out to cool a little bit, then pull it apart and add back in. Dump a can of drained black beans into the rice once cooked. Serve pulled apart or shredded with remaining sauce and a generous cilantro garnish over simple black beans and rice. 

If I were gone from home all day, I would add a little more OJ to be sure that it doesn't dry out. It tastes great as leftovers and you can even freeze for later, storing the meat together with the sauce.