4-5lb. pork butt or shoulder roast, 1/2 to 1” cubes (throw in bone if shoulder)
1 Tbl spn sea salt
2 Tbl spn garlic
2 Tbl spn apple cider vinegar
2 Tbl spn honey
2 tsp Mexican oregano
2 tsp ground coriander
4 to 5oz New Mexico dried chilies
4 cups water
Cube meat and place in crock-pot, mix in salt while prepping the rest.
Split and seed chilies, set aside some seeds. Place in pot with water and simmer moderately for 30 minutes. I had to replace some of the water that boiled off to make about 3-4 cups. Place the steeped chilies into a blender with one cup of water at a time and puree, add another cup of water until you use all the water and its well pureed. Put the spices, honey and vinegar into blender and mix well. My first batch I didn’t put any seeds in so I could determine how spicy it would be. It came out on the mild side and next time I’ll add a 1/4 tsp of seeds to heat it up a bit. Use your judgement. Pour this over the meat and cook on low for 6-8 hours.