Crockpot Pork Shoulder

We had a pork shoulder in the freezer for about 6-9 months. I was waiting for a good excuse like a BBQ or a party, but of pure starvation, I thought it was about time we cooked that thing. I used an Italian-style recipe that sounded like it would be good recipe that would work as a cuban sandwich, add BBQ sauce to it and be a pulled pork sandwich or be perfect just on its own. And boy was I right, it was awesome! 

1 5lb boneless pork shoulder (butt)

1 Tbsp fennel seed

1 Tbsp peppercorns (green, pink and back)

1 tsp crushed red pepper

1tsp oregano

1tsp basil

1 tsp granulated garlic

1 Tbsp sea salt

2 Tbsp olive oil

1/2 an onion, sliced in quarters

2 cups chicken stock

With a mortar and pestal, combine all the dry ingredients and grind them into a coarse mix. Rub the olive oil over the roast and then rub the spice mix over the roast. Place the 2 cups of stock and the onion into a crockpot. Add the roast and place on low and cook for 10 hours. Serve with your favorite accouterment!