Ingredients
4 oz bacon
8.5 lb pork shoulder
4 cups onion
10 cloves garlic
4 poblanos (roasted, peeled and chopped)
5 T chili powder
2 T cumin
4 oz tomato paste
16 oz tomato sauce
1/2 can chipotles in adobo sauce (use more if you like heat)
3 quarts chicken stock
28 oz can peeled tomatoes
S&P to taste
Directions
Season shoulder with salt and pepper and sear in a large, heavy pan. Add onions, garlic and bacon and continue until bacon is fully cooked. Add tomato paste and spices. Stir. Then add remaining ingredients. Summer covered for about 4 hours. Remove shoulder from liquid and shred meat when it is cool enough to handle. Then summer meat in liquid for another 20 minutes. Enjoy!
