Ingredients

The following ingredients have 10 Servings
  • 1 6-pound pork shoulder (pork butt or Boston butt)
  • 2 14.5-ounce cans diced tomatoes
  • 2 4-ounce cans diced green chilies
  • 4 tablespoons stevia or powdered monk fruit sweetener
  • 2 teaspoons ground chipotle chile pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt

Instruction

  • Cut the pork into 3 or more pieces so it will cook more quickly. Place pork in your slow cooker.
  • Place canned tomatoes, chilies, and seasonings in a medium-sized mixing bowl. Stir until combined.
  • Pour spicy tomato mixture over the pork, evenly covering it.
  • Place lid on the slow cooker and cook on low for 8 hours or until pork is tender enough to pull apart with a fork.
  • When cooked through, remove pork from the slow cooker and place it in a large casserole dish. Pull apart – or shred – pork with two meat forks.
  • Strain the liquid from the slow cooker to capture smaller pieces of pork and diced tomato. Set reserved liquid aside.
  • Place shredded pork and tomatoes back into the crock. Taste meat. If you feel it's a bit dry add some of the reserved liquid and mix in. (Toss remaining liquid.) Cover the crock with the lid and turn the slow cooker off.
  • Serve meat in pulled pork tacos or another recipe.
  • Store leftovers in an airtight container in the refrigerator.