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["In a large skillet or cast iron pan heat the 1 Tbsp oil on medium-high heat.", "Rince and dry roast and then coat liberally with Fajita seasoning on all sides.", "Brown all sides of roast in skillet for approximately 2 minutes each.", "Rough cut one green pepper, onion, and the Poblano pepper and place in the bottom of a crock pot. Place the roast with the fattiest side UP on top of the peppers and onion.", "Set the Crock Pot to run on low for 8-10 hours.", "When the alloted cooking time is up remove the cover and shred the pork using two large forks. You can seperate the fat and remove the bones if you wish.", "Replace the lid and set the Crock Pot to a ""warm"" setting if available. Dice the remaining green pepper, onion, and tomato and slice/seed the Jalapeno into rings.", "Heat a cast iron skillet or non stick pan over medium-high heat.", "Add the green pepper, jalepeno, and tomatos and begin to sautee for 2-3 minutes.", "Add the onions and 1 tsp. garlic and sautee for an additional 2-3 minutes.", "Add the shredded pork and mix adding a little of the broth from the crock pot for flavor.", "Stir frequently and continue cooking for 5-8 minutes until the broth has cooked out and pork begins to crisp on the edges.", "Remove to a large bowl or directly to a place.", "ENJOY!", "You may wish to do the final cooking in batches since a 3-5lb roast will serve 6-8 people and be difficult to manage in a single pan. If you do that simply divide the peppers, onions, and tomatoes and repeat steps 9-12 until all ingredients have been used. When doing batches I used 1 tsp garlic per batch."]
