I love this recipe because it is so simple and easy. You can literally set it to cook and forget about it until it's ready to eat.
- 1/2 cup kosher salt
- 1/2 cup freshly ground black pepper
- 1/2 cup pure chile powder, such as guajillo
- 4 tablespoons ground cumin
- 4 tablespoons fresh thyme leaves
- 4 tablespoons fresh rosemary
- One 1½- to 2-pound bone-in pork shoulder
- 1 cup pork rub (recipe above)
- 1 large yellow onion, roughly chopped
- 1 poblano chile, seeded and roughly chopped
- One 6-ounce can chipotles in adobo sauce
- 1 cup water
- 1½ pounds fingerling potatoes
- 4 tablespoons peanut oil or canola oil
- 6 sprigs rosemary, finely chopped
- 1 ounce fresh basil, cut into thin ribbons
- 2 ounces shredded Parmesan cheese
- Salt and freshly ground black pepper
For the pork rub:
In a small bowl, add all the ingredients, stir to combine well and set aside.
For the pork:
Rub pork shoulder with rub and place in the slow cooker. Add in onions, chopped chile, canned chilies and water. Place lid on top and turn heat to medium. Let cook for 6 hours until tender.
For the crispy potatoes:
1. Bring 1 gallon of water to a boil. Season the water with 2 tablespoons of salt and add the potatoes. Boil until soft to the pinch.
2. Drain water and let potatoes cool to room temperature.
3. Heat a plancha or griddle to 450°F.
4. After potatoes have cooled smash them with the palm of your hand. Season the potatoes with salt and pepper.
5. Oil the plancha then place the potatoes on to cook. After a good sear flip the potatoes and then transfer to a large mixing bowl.
6. Season the potatoes with the herbs, Parmesan, salt and pepper, and serve immediately.