|4 lbs Pork Butt or Shoulder|
|1 Tbsp Chili Powder|
|5 Tsp Garlic Powder|
|2 Tsp Ground Cumin|
|2 Tsp Paprika|
|2 Cups Low Sodium Low Sodium Chicken Broth|
|1 Medium Chopped Yellow Onion|
|1 Tsp Red Pepper Flakes|
|1 Tsp Ground Cinnamon|
My Favorite Mexican Dish!
Serve with flour tortillas.
Prepare the meat
Cut any excess fat off pork. It’s ok to leave some fat as this will create flavorful juicers. Cut pork into approximately 8 cubes and set aside.
Prepare spice mixture
In a small mixing bowl, combine, chili powder, garlic, cumin and paprika. Mix until well combined.
Coast all sides of the pork with spice mixture. Make sure you use all of the spice mixture. Place pork into slow cooker.
Pour chicken broth into the slow cooker avoiding the pork so the spices won’t come off.
Cover slow cooker and cook on high for 4 hours or on low for 10 hours.
Once pork is tender, use two forks to shred the meat inside the slow cooker.
Line a baking sheet with foil. Using a slotted spoon, remove pork from slow cooker and place on baking sheet.
Move remaining liquid from slow cooker top a pot and boil until thickened. Pour liquid over pork.
Broil pork until the edges are nice and crips which should be about 3 to 5 minutes.
Serve with flour tortillas and your favorite toppings.