Time on High: 4 to 6 hours Time on Low: 8 to 10 hours Juicy, tender pork that will make for a delicious meal.
3 1/4 Pounds pork shoulder, cut in pieces
1 1/2 Quarts water
8 Pasilla chili peppers, washed and without seeds
4 Cloves garlic
1/8 Teaspoon cumin
1/2 Teaspoon oregano
1/2 Teaspoon black pepper
1/3 Cup apple cider vinegar
1 3/4 Ounces lard
2 Tablespoons chicken bouillon granules
Boil the chili peppers in the water until they are soft.
Blend them with 2 ½ cups of the water used for boiling the peppers and the vinegar, garlic, cumin, oregano, black pepper, and bouillon granules.
Strain the sauce.
Fry the meat in the lard until golden and put it in your Crock-Pot® slow cooker.
Add the blended sauce.
Cover; cook for 8 to 10 hours on Low or for 4 to 6 hours on High.
Shred the meat using two forks.
Serve with flour tortillas.