1/2 cup apple cider vinegar
1 cup water
1/4 cup maple syrup
1/4 tsp. liquid smoke (make sure you use stuff that isn’t full of too many yucky things (additives, flavor enhancers, etc.)…liquid smoke is literally smoke and water)
1 tbs. salt
1-1/2 tsp. ground cumin
1/2 tsp. coriander
4 – 5 cloves garlic, minced
2 jalepenos halved (no need to seed them, unless you’re frightened of even minimal spice)
1 cinnamon stick
2 bay leaves
1 pork shoulder roast (about 4 lbs.)
1. Combine vinegar, water, maple syrup, liquid smoke, salt, cumin, coriander and garlic in a small bowl. Place pork in a slow-cooker, pour vinegar mixture over it. Add jalepenos, cinnamon, and the bay leaves.
2. Cover and cook on low for 6 – 8 hours (until it shreds easily). Remove from slow cooker and shred. If you overcook the pork and it’s a tad dry, you can use the cooking liquid to moisten it up.
******Use it to make tacos. Serve it with bbq sauce, or give it a Southern flare and serve it for breakfast with eggs!