Ingredients

The following ingredients have 4 Servings
  • 3 lbs pork shoulder or pork butt roast
  • 2 cloves garlic, sliced thin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 tablespoon of olive oil
  • 2 tablespoons apple cider vinegar
  • 1 cups peppers, sliced
  • 1/2 cup onion, sliced
  • 3 oz chipotle peppers in adobo sauce (half of 7oz can)
  • 1 cup tomatoes, chopped
  • 1-2 lime wedges

Instruction

  • Cut slits in the pork roasts and stuff the slices of garlic cloves in the holes. Do this with all the garlic slices all around the roast.
  • Mix all the dry spices (salt, pepper, onion powder, garlic powder, cumin, chili powder, oregano and ground coriander) and rub liberally into the pork roast.
  • Add the olive oil to a large pan and heat to medium high.
  • Brown the roast on all sides. About 2-3 minutes on each side. Then set aside.
  • To the slow cooker add your onion, bell peppers, chipotle peppers and apple cider vinegar and stir well.
  • Place the roast on top of the vegetables and cook for 6-8 hours until the meat can fall apart with a fork.
  • When down, shred the pork in the crock pot and mix well into the vegetables and sauce.
  • Serve with the limes so that everyone can sqeeze some lime juice over their dishes before eating.
  • Eat over rice or in tacos or burritos. Garnish with avocados, cilantro, sour cream, cheese or whatever you like.