Ingredients
Dry Rub:
2 Tbsp. kosher salt
1 Tbsp. fresh ground black pepper
1/4 Cup garlic powder
2 Tbsp. celery seed
1/4 cup paprika
2 Tbsp. cumin
2 Tbsp. coriander
1 Tbsp ginger
3-5 lbs pork shoulder roast (I prefer bone in)
4 sprigs fresh thyme
1 head of garlic, split through the equator
2 bay leafs
1 medium onion sliced
1 fresh jalapeno chopped
1/4 cup Dijon
1 quart unsweetened apple juice
1 quart low-sodium chicken stock
Directions:
To make dry rub:
Combine ingredients in a mixing bowl and mix well.
To make pork shoulder:
Rub pork shoulder all over with dry rub marinate over night wrap with plastic wrap. In the base of the slow cooker, layer with onions. Place the pork in the slow cooker and add garlic, bay leaf, thyme, jalapeno and Dijon. Pour the apple juice and chicken stock in over the pork. Set the slow cooker on low for 6 -8 hours until the pork is falling apart.
