Slow-Cooked Mexican Pork recipe | PCC Community Markets

Ingredients

• 1/4 teaspoon cloves
• 1 1/2 teaspoons cumin
• 1 teaspoon smoked or Spanish paprika
• 1/4 to 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 2 1/2 pounds boneless pork shoulder or picnic roast
• 1 tablespoon high-heat oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 1 orange, sliced (including peel)
• 1/3 cup hibiscus flowers
• 1/2 teaspoon dried oregano
• Beans, tortillas, hot sauce and queso fresco, for serving