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.
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.