Place the garlic, onion, oregano, chili pepper, cumin, coriander, aleppo pepper, salt, and pepper into a cuisinart. Pour in the olive oil and vinegar. Puree until smooth.
Spread the spice mixture all over the pork shoulder.
Put the pork in the slow cooker on low for 8 hours. When ready, pull the pork into shredded pieces.
When pork is near done, cook brown basmati rice per package directions in chicken stock for extra flavor.
Meanwhile, finely chop peppers, onion and garlic and saute in oil until softened, 8-10 minutes. Add cumin, oregano, cayenne and black beans and red wine to the vegetables and cook for 1-2 minutes longer. Season with some dashes of hot sauce.
Add the rice to the vegetable and bean mixture.
Serve the pork on the black beans and rice and top with fresh cilantro and green onion.
Recipe by Weekend Table at https://weekendtable.com/2017/10/29/slow-cooked-pork-pernil/