Directions

1. Up to 5 days before serving, combine paprika, cumin, cinnamon, 1/2 tsp salt and pepper. Lightly sprinkle some of the seasoning on the pork roast. Keep pork roast covered and refrigerated until cook time.
2. Heat 1 Tbs oil in a 2-quart pot with tightly covered lid over medium-high heat. Place pork roast in pan. Cook pork roast for 3-4 minutes or until browned. Turn and cook an additional 3-4 minutes or until browned; remove from pan.
3. Add onion and garlic to pan, stir and cook until golden brown. Stir in apple juice. Return pork roast to pan. Bring liquid to a boil; then reduce heat to a gentle simmer. Cover tightly and simmer over low or medium-low heat for 1 1/2 - 2 hours or until internal temperature reaches 160 degrees F. The meat should be very tender. Remove pork roast from pan and let rest for 5-10 minutes or until cool enough to handle. Pour pan juices into a bowl; cover and refrigerate. Shred pork roast, removing small amounts of fat as needed; cover and refrigerate for up to 3 days.