Ingredients
4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces1-1/2 cups dry red wine or reduced-sodium chicken broth4 garlic cloves, minced4 bay leaves1 tablespoon salt1 tablespoon paprika2 to 3 teaspoons crushed red pepper flakes1 teaspoon ground cinnamon1 large onion, chopped1/2 cup water12 bolillos or hoagie buns, split, optional
Preparation
Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight.
Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender.
Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.
