(Adapted from the "Today Show")
For the pork roast:
4 3/4 lb. pork shoulder roast
All purpose flour
1 1/2. lb. baby red-skinned potatoes
1 yellow onion, diced into large squares
2 yellow peppers, sliced thin
1 poblano chile pepper, diced
1 jalapeño, diced small
1/2 tsp. chipotle chile powder
2/3 cup cilantro, chopped
Salt and pepper
For the sauce:
1 28-oz. can whole San Marzano tomatoes
4 chipotle chile peppers in adobo sauce (about 3/4 of a small can of chile peppers in adobo sauce)
5 garlic cloves, whole
1 tsp. dried oregano
1/2 tsp. ground cumin
1 cup low-sodium chicken broth
Flour or corn tortilla (I filled mine with cheddar cheese and griddled into a quesadilla!)
Using a Vitamix (or any blender), blend all of the ingredients together for the chipotle chile sauce.
Begin heating up a large Dutch oven over high heat. While that's warming up, generously sprinkle salt and pepper all over all sides of the pork shoulder, then dredge in flour. I sprinkle a liberal amount of flour on a large piece of parchment paper and make sure that all sides of the meat are covered in flour. Once the pan is hot, add vegetable oil (do not use olive oil because it heats up WAY too quickly) and place the pork in the pan. Brown each side of the pork for a couple of minutes (2-3 minutes per side) making sure there's a nice dark sear on each side before rotating it. Remove the pork and set aside.
Pour out any excess oil and throw in the yellow pepper, poblano chiles, onion and jalapeño. Sprinkle with salt, pepper and chipotle chile powder. Sauté for about 6-8 minutes until the vegetables have softened. Pour in the chipotle sauce and allow to come to a boil. Reduce to simmer and cook another 2 minutes.
Transfer pork into a slow cooker and place the red potatoes all around and on top of the pork. Pour the vegetables and sauce on top of the pork and potatoes.
Set the timer of the slow cooker to 8 hours and low heat. After 4 hours, flip the pork onto its opposite side. This may splash a bit, so be careful! After 2 more hours, add the cilantro and finish cooking another 2 hours. Once complete, remove the pork to a cutting board and shred using 2 forks. Serve by filling a bowl with the "soup" and topping with the shredded pork and whatever toppings you choose.