6lb. Blade Boston Roast
2-4T oil
1 yellow onion - diced
2 Serrano peppers
5 cloves garlic- crushed
1c coffee
2c chicken stock
2c beef stock
1 bay leaf
1/2c cilantro - chopped
1/3 c apple cider vinegar
Spice Rub:
1T Oregano
3/4T Dry Mustard
3/4 T Cumin
1T Ancho Chili Powder
1/2c Brown Sugar
Brown the pork on all sides, either on a grill or in 2T of oil on the stove. Remove pork and set aside. Add 2 T oil to a pot and cook onions until translucent. Add Serrano and cook for about 3-5 minutes. Add in garlic and cook for another minute. Place pork back in the pot and add in coffee, all the stock, vinegar and bay leaf. Bring to a boil and then turn heat to low and cook for about 5 hours.
