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1
First of all, your pork should come all tied up.
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2
Thats ok, resist the urge to untie it :-).
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3
Set a frying pan on the burner and heat it up, dry.
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4
Meanwhile, pat your roast dry with paper towels.
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5
Then, rub it with oil, salt, and pepper.
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6
When your pan is really hot, slap that pork in your hot pan to sear.
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7
While that is getting a good crust on it, chop up your onions and garlic.
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8
Flip over the pork to sear the other side.
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9
Once the pork has a nice crust on both sides, stick it in your crock pot.
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10
My crock is not too big, so I had to smash it down a little.
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11
I still felt pretty good about it.
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12
Add your onion and garlic to the pan the pork was in.
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13
Cook until fragrant and soft.
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14
Then, throw them in the crock too.
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15
Throw in your chipotle chilies (hmmm, spell check would like me to change chipotle to Chippendale ...
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16
I will contemplate that).
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17
If you like things hot, add the whole can.
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18
If you like things milder, add only half the can.
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19
Pour in your water; you just need enough to come up to half of your crock pot.
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20
Add your packet of Sazon (if using).
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21
Put on your lid, and cook on low for 5-6 hours.
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22
Remove the roast from the crock and cut off the string.
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23
Shred.
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24
Use as filling for tacos.
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25
We use small flour tortillas and serve with: lime, black beans, sour cream, shredded cabbage, and Tapatio sauce.
