- 3–4 pounds pork shoulder roast
- 1 yellow onion sliced
- 2 jalapeno peppers seeded and diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cumin
- 1 tbsp olive oil
- 1/2 cup chicken broth
Slice and dice onion, peppers, and garlic.
Place your onions into the bottom of a slow cooker.
Place your pork roast over the onions and sprinkle with the salt, pepper, and cumin. Rub the spices around the pork to coat. Pour the oil over the top.
Add the peppers, garlic and chicken broth. Cover and let it cook on low for 8-10 hours, until it shreds easily with a fork. Use two forks to shred the meat and remove from the slow-cooker.
Top with fresh cilantro and lime.