When I make this recipe at home, I slow cook the pork in the oven. It's such a treat to have leftovers of this for enchiladas, tacos, tostadas, or sandwiches. To make a delicious quesadilla, combine about 1/3 cup of this pork with a little coleslaw and grated sharp Cheddar cheese.
Preheat oven to 325°. Rub pork with Q Shack Dry Rub.
Heat oil in a large Dutch oven over medium-high heat. Sear pork about 2 minutes on each side or until well browned. Remove from heat. Place pork skin side up, and add apple cider and next 3 ingredients.
Cover and bake at 325° for 3 hours 30 minutes. Remove lid; continue to bake 30 minutes. Remove from oven, and let stand 10 minutes. Pull pork with fingers or a meat fork into large pieces. Serve warm with barbecue sauce, if desired.
I loved this recipe. I did not use their rub, since I have my own dry rub recipe. I also used two sprigs of rosemary instead of the six it called for. I don't enjoy eating rosemary leaves. When I make this again, I will turn the meat throughout the cooking process. Only one side had the spicy flavor from the jalapenos. The meat was tender and juicy. It's a keeper.