Puerco Rojo Stew (Red Pork Stew)

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (pork butt), twine or netting removed
1 tablespoon ground cumin
4 jalapeños, sliced
1/2 cup freshly squeezed orange juice
6 medium garlic cloves, smashed
1 large yellow onion, coarsely chopped
1 (3-1/2-ounce) package Achiote Rojo, crumbled
1 teaspoon kosher salt
1 1/2 pounds tomatillos, quartered
30 oz hominy
15 oz cut green beans
1 large sweet potato, dice  (I baked mine in microwave, diced and added last with the hominy and green beans)

Rub the pork with the cumin and the Achiote Rojo. Sprinkle with the salt.  Place it in slow cooker and then add the garlic, jalapenos, and onion. Pour orange juice over it.  Place the quartered tomatillos on top.  Cook on slow for 8 hours or high for 4 until pork pulls apart.  Take pork out and shred it.  Return to crockpot with the hominy, green beans and sweet potatoe.  Cook on low for another hour.

If you dice the raw sweet potato, add it to the roast along with the garlic, jalapenos, and onion.