4 pounds boneless pork shoulder roast, rinsed and patted dry
1 tablespoon olive oil
6 cloves garlic - Christopher Ranch, smashed
1 tablespoon kosher salt
1 tablespoon coarse black pepper
1 1/2 tablespoon chai spice blend -McCormick Gourmet Collection
2 cups Chai Tea - Oregon Original brand
1 cup apple cider
1 package (1.3 oz.) Roasted Pork Gravy Mix - Knorr
1 bag (20 oz.) frozen roasted potatoes - Ore-Ida® Original, spread on a cookie sheet and thawed
Place the pork roast in the bottom of a 5-quart slow cooker and thoroughly rub in the olive oil, garlic, salt, black pepper and spice
blend. Stir together tea, apple cider, and gravy mix, then pour over pork. Cover and cook on LOW for 6 to 8 hours.
About 1 hour before the roast is ready, add the bag of potatoes.
To serve, place roast on cutting board and slice. Arrange slices on a platter and arrange potatoes around the sliced pork. Pour the gravy over all.