INGREDIENTS:

• Whole Pork Shoulder or Pork Butt

• 2 tbsp Vegetable Oil

• 1 Onion chopped

• 2 can Rotel Tomatoes & Chiles

• 2 tbsp Minced Garlic

• 1/2 tsp Oregano

• 1/4 tsp Ground Cloves

• 2 tsp dried Chipotle Pepper

• 1 tsp Cumin

• 1 cup Beef Broth

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 bay leaves

DIRECTIONS:

Heat oil in large pan and brown pork on all sides. Place pork in slow cooker and add remaining ingredients on top of pork. Cook on low 8-10 hours. Remove pork and shred (remove if it was not boneless).

Remove bay leaves. Drain about half of the liquid. Add shredded pork back to juices in the Crock-Pot.