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1
For the rub: In a medium bow combine all of the rub ingredients.
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2
With a sharp knife, score the roast in a criss cross fashion on both sides.
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3
This will allow more of the rub to flavor more of the meat and not just the fat.
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4
Rub mixture over the entire roast and place roast in a large slow cooker/crockpot.
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5
Set the bowl that you mixed the rub in aside for just a moment.
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6
For the sauce: Thinly slice the onion and set aside.
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7
Finely dice the jalapeno and set aside.
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8
In the same bowl that you used for the rub (because who needs to wash more dishes?)
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9
combine the sauce ingredients including the onion and jalapeno.
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10
Depending on how spicy you want your pork to be, add in half or the entire diced jalapeno pepper.
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11
Pour the sauce mixture into the crockpot pouring it around the roast (try not to pour it over the top or else you will rinse away most of the rub).
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12
Cook on high for 6 hours.
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13
Then, with two forks shred the pork in the slow cooker.
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14
Continue to cook for 3 more hours.
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15
As an alternative if you have the time, cook it on low (or overnight and all day).
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16
If you do this, cook for 10 hours, shred it and continue to cook for 6 more hours.
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17
*I served mine as a burrito (well more like a taco because I had filled it with so much goodness) with brown cilantro rice, black beans, tomatoes, sliced avocado and cheese.
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18
Pure heaven!
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19
The next few days we ate it in yummy quesadillas with the leftover rice and beans.
