3 lb pork roast, trim fat and set aside
6 cloves garlic, cut into slivers
3 chipotle peppers in adobo sauce
1 c water
2 chicken bullion cubes
2 bay leaves
1 Tbl Cumin
1 Tbl garlic powder
2 tsp sea salt
1 tsp paprika
3/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp drid oregano
1/4 tsp chili powder
Season pork with salt and pepper. In medium pan on medium-high heat, brown pork (and trimmings) on all all sides for about 10 minutes. Remove from heat and allow to cool.
Combine rub spices.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with rub.
Pour water into slow cooker, add bullion cubes, bay leaves and chipotle peppers. Place pork in slow cooker and cover. Cook on Low for 8 hours.
Shred pork using two forks and combine well with juices that accumulate at the bottom. Remove bay leaves. Let cook another 15 to 30 minutes.
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My sister-in-law Sue served this on our first trip to see them in Durango. She shared a recipe from Skinnytaste When we could not find the Adobo seasoning, I made my own rub based on the original’s spices and Traci’s Adobo Seasoning recipe at AllRecipes.com.