1. Trim excess fat from the Pork Shoulder and place it in your slow cooker.
2. Combine Cumin, Salt, Pepper, Chili Powder, and Coriander in a small bowl. Rub this dry mixture all over the pork.
3. Add onions, jalapeño, and garlic to the slow cooker. Half the oranges and squeeze the juice onto the pork. Place the orange rinds in the slow cooker as well to add flavor. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender.
4. When the pork is done, remove it from the slow cooker and discard the onions, oranges, garlic, and jalapenos, leaving only the liquid. Place the pork back in the liquid and shred. Turn the slow cooker to warm and cover while you make your mac and cheese. You can also do this step up to a few days ahead.

To Make the Mac and Cheese

1. Preheat oven to 375ºF.
2. Butter a 9×13 baking dish and set aside.
3. Bring a large pot of salted water to a boil and cook Rotini according to package directions.
4. Meanwhile, in a large skillet, melt 6 tablespoons of butter over medium heat. Once the butter is melted, whisk in your flour, creating a paste (“roux”) and cook for 1 more minute. Slowly add warmed milk to the butter and flour, whisking constantly. Add cayenne pepper. Allow mixture to come to a boil and thicken slightly. Once the mixture is thickened slightly, add in 2 cups of grated cheese and cubed Velveeta, stirring until cheese is melted.
5. Drain pasta well and place it back in the large pot. Pour the cheese mixture over the cooked pasta. Stir in your drained Rotel until combined.
6. With a slotted spoon, add in pork to the mac and cheese, draining the liquid before adding to the pasta. Add as much or as little pork as you would like.
7. Transfer mac and cheese to the prepared dish, sprinkle remaining 3/4-1 cup grated cheese on top, and bake uncovered for 20-30 minutes until bubbly.
8. Serve warm.