Source: Skinny Taste
- 2.5 lb pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic, cut into sliver
- dry adobo seasoning
- garlic powder
- 3/4 cup 99% fat free chicken broth
- 2-3 chipotle peppers in adobo (to taste)
- 2 bay leaves
Season pork with salt and pepper. In a medium saute pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours.(Note: my crockpot cooks unreasonably fast, so my pork usually only takes about 4 hours to cook, make sure you play around with your crockpot to find the appropriate timing) After 8 hours, shred pork using two forks and combine well with the juices that accumulated 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.
I also served this with Corn Salsa and Cuban Beans, and homemade guacamole. It can also be served over romaine lettuce and made into a burrito bowl. Soooo yummy! Enjoy!