Glad you started this thread Angel..
FYI, I am a huge pork fan, and have been experimenting with all kinds of different cuts and various recipes over the years.
I make pork chops about 50 different ways now, but roasts tend to be nice and tender, and if you slow cook them properly, it can be a religious experience.
So last week I got this beautiful 2 pound shoulder roast that had just the right amount of fat. (I don't like it too lean, that's no fun)
Now I like to mix up the spices quite a bit, but wanted to try something really unique and started looking around for slow roast recipes. I found one that caught my eye, but was missing a few ingredients and decided to improvise:
The 1st step is a quick cold water rinse, and then I hammered it with generous doses of garlic powder, onion powder, coarse black pepper, and brown sugar and a little bit of garlic salt. Rubbed it deeply so it really soaks in the outer layer. Then I added 3 minced fresh garlic cloves and some finely diced red jalapeno peppers and made sure everything was evenly distributed on the top 2/3 of the roast.
Then I added some chopped green peppers, celery and diced red onions and layered the bottom portion of a deep roasting pan and set the roast on top, adding one cup of water and baked it for about 40 minutes uncovered.
After 40 minutes, I pulled it out and added one can of whole peeled tomatoes and crushed them up so the juices settled in the bottom of the pan soaked up the flavor from the diced veggies, and the natural juices from off the roast. Then covered it and reduced the heat to 275 and just let it slow roast for about another 90 minutes
Cut into thin slices and serve over white rice with all the veggies and natural juices from the pan