Ingredients

The following ingredients have 8 Servings
  • 4-5 pound Pork Shoulder
  • 1 Tbsp Cumin
  • 3 tsp salt
  • 2 tsp black pepper
  • 1 Tbsp Chili Powder
  • 2 tsp Ground Coriander
  • 1 onion, quartered
  • 1 jalapeno, seeded and cut into chunks
  • 5 cloves garlic
  • 2 medium oranges (I used 4 mini)
  • 12 ounces of Rotini pasta
  • 6 Tbsp butter
  • 1/3 cup flour
  • 4 cups warmed milk (not boiling)
  • 1/2 tsp cayenne pepper (optional)
  • 2 cups grated sharp cheddar cheese, plus 3/4 – 1 cup for sprinkling on top
  • 8 oz Velveeta processed cheese, cubed
  • 1 can Rotel, drained well

Instruction

  • Trim excess fat from the Pork Shoulder and place in you slow cooker.
  • Combine Cumin, Salt, Pepper, Chili Powder and Coriander in a small bowl. Rub this dry mixture all over the pork.
  • Add onions, jalapeno and garlic to the slow cooker. Half the oranges and squeeze the juice onto the pork. Place the orange rinds in the slow cooker as well to add flavor. Cover and cook on low for 8-10 hours or high for 4-5 hours until pork is tender.
  • When pork is done remove from slow cooker and remove the onions, oranges, garlic and jalapenos, so all you have remaining is liquid. Place the pork back in the liquid and shred. Turn slow cooker to warm and cover while you make your mac and cheese. You can also do this step up to a few days ahead.