Orange Jalapeño Pulled Pork



3 pound boneless pork shoulder
9 cloves garlic, chopped
3 jalapeños, diced
2 navel oranges, zest and juice
1 bottle of beer
1-1/4 cup barbecue sauce
2 teaspoons kosher salt
1 teaspoon pepper
1/4 teaspoon red pepper flakes


  1. Sprinkle pork with salt, pepper and red pepper flakes. Add orange zest and place in slow cooker.
  2. Squeeze the oranges over the pork. Add barbecue sauce and beer to slow cooker.
  3. Sprinkle jalapeños and garlic onto pork.
  4. Set slow cooker to low for 8 hours.
  5. Remove pork to a cutting board and shred with two forks. Place desired amount on bun, spoon a little of the juice over the pork and top with coleslaw.


Until next time, Kris