This slow cooker pork is so easy to make! It’s tender and falls apart and i perfect for tacos or sandwiches!

1 pulled pork shoulder roast from Grass Roots Farmers’ Coop (2.5-3 lb roast)

5 guajillo chiles, stemmed (remove seeds if you don’t like a bit of heat)

1 tablespoon neutral oil

6 cloves of garlic, peeled and chopped

½ yellow onion, roughly chopped

1 18 oz can of tomato sauce

1 cup unsweetened pineapple juice

¼ cup apple cider vinegar + 2 tablespoons

1 tablespoons salt

1 tablespoon pepper

1 tablespoon dried Mexican oregano

1 tablespoon cumin

1 tablespoon cayenne

2 tablespoons coconut sugar

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Head a cast iron pan on high heat and add pork shoulder roast. Sear on both sides until a brown crust forms, about 3 minutes per side. Remove pork and place in Crock-Pot.
Place guajillo chiles in a small bowl with 1 cup of boiling water and 2 tablespoons apple cider vinegar for 5 minutes, until chilies are softened.
Heat a pan on medium. Add oil and onion. Cook for 3-4 minutes, until translucent. Add garlic and cook until softened.
Place onion, garlic, chilies and remaining ingredients into a high-powered blender. Blend on high for 2 minutes, until smooth.
Add mixture to crockpot and cook on low heat for 6 hours. Once pork is done, shred with two forks.
Serve pork on its own with your favorite sides, or on tortillas or as a sandwich. Make sure to serve with the delicious sauce!