1 large Spanish onion, cut into 1/4" dice
4 cloves garlic, smashed and finely chopped
1 jalapeno, seeds and ribs removed, finely diced
2 ribs celery, cut into 1/4" dice
1 bunch cilantro stems, finely chopped, leaves saved for garnish
zest and juice of 2 limes
2 chipotle peppers in adobo sauce, finely chopped, plus 2 Tbsp adobo sauce
1 tsp ground cumin
1 Tbsp salt
1 15 oz can black beans
1 box frozen corn
1 15 oz can tomato puree
1 c chicken stock
4 1/2 - 5 lb pork shoulder
Combine all the ingredients except the pork shoulder in a slow cooker. Stir to combine and taste. Delicious!
Add the pork shoulder. Cover the slow cooker, bring the heat up to high and cook for 7 hours. Turn the heat down to low and cook for 1 more hour.
Remove the pork from the slow cooker. Using 2 forks shred the pork.
Serve the pork as tacos, in sandwiches or over rice. Spoon some veggies and cooking juices over the pork and sprinkle with cilantro leaves.