Adobo Pork by Jim Eaton

Adobo sauce:
14 oz can of tomatoes, drained
1 red bell pepper roughly chopped
4 cloves of garlic
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon hot paprika

Add all ingredients to your blender and process until smooth.

Adobo pulled pork
2 cups adobo sauce
5-7 lb bone in pork shoulder
Salt to taste - maybe 1 tablespoon of kosher salt

Add pork and adobo to a large plastic bag, refrigerate overnight in the fridge. The next day, add the pork and adobo to your crockpot and cook on high for 3-4 hours then reduce to low for 6 more hours. Or just set on low for 8-10 hours.

Take out the pork after 8-10 hours and pull off the bone. Salt the meat while still hot. Remove all but 1 cup of the liquid from the crock pot and reserve. Add the pork back in the pot and stir with the remaining cooking liquid. Add as much as 2 cups of the reserved cooking liquid back based on the taste/moistness of the pork.