3 to 4 lb pork shoulder or sub chicken, boneless
6 fresh garlic cloves, halved
generous amount sea salt and ground pepper
1-3⅓ cups can diced tomatoes
1 cup beef broth
1 tsp black peppercorns
1 tbsp ground chipotle powder
1 tsp ground cumin
1/2 tbsp chili powder
Start by making tiny slits in your pork shoulder with a small sharp knife. Using your hands, stuff these slits with garlic cloves. Rub with a generous amount of sea salt and ground pepper. Place pork shoulder in slow cooker and add in diced tomatoes, broth and peppercorns. Turn on the slow cooker to the high setting and let cook for 4 to 6 hours or on low for 8 to 10 hours. When cooking time is complete, remove meat from slow cooker and let sit on a cutting board. Go back to your slow cooker and remove all the liquid and tomatoes by pouring it into a large glass measuring cup. Using a fork, shred the pork completely into long strands. Transfer shredded pork back into the slow cooker, add in spices and about 1 cup of the liquid you just poured out, plus all of the cooked tomatoes. Do so using a slotted spoon. Stir and mix thoroughly. Turn the setting to warm and the pork can be served directly from there when you are ready. Adjust spice level if you don’t like much.

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