It’s everybody’s favorite pseudo-Mexican holiday, you might as well celebrate with some good food.
This is a wonderful make-ahead dish if you're in the mood to celebrate Gringo de Mayo. We did a version of this a year ago, but I've always thought I could do better. So I looked through a couple of different recipes and then improvised this one. It's still all done in a crock pot, but I ditched the dried arbol chills, which I don't thing added much, with more of a dry rub, and some jalapenos mixed in.
Ingredients
Seasoning rub
1/4 cup granulated garlic
1/4 cup chili powder
1 tsp onion powder
1 tsp dried oregano
1 tsp smoked paprika
1 tsp red chili flakes
1 tbsp ground cumin
1 tbsp kosher salt5-6 lbs pork shoulder roast
1 large white onion, sliced
3 small/medium jalapenos, seeded and diced
Juice and zest of two limes
Juice of one large navel orangeInstructions
1.