2.5 lb pork shoulder blade roast, lean, all fat removed
6 cloves garlic, minced
1 tsp cumin
2 tsp cayenne pepper
2 garlic powder
1 c chicken broth
2-3 chipotle peppers in adobo sauce, minced
2 bay leaves
Season pork with salt and pepper.
Combine garlic, cumin, garlic powder, adobe and cayenne in a bowl. Rub over pork and place in slow cooker.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
Serve with slaw and cheese.
Serves 6 – 8.