Ingredients

• Pork shoulder boneless (2.5 to 3 kg)
• Vegetable oil
• Yellow onion, sliced
• Green bell pepper, strips
• Red bell pepper, strips
• Minced garlic
• Diced tomatoes
• Chicken broth
• Tomato paste
• Worcestershire sauce
• Apple cider vinegar
• Brown sugar
• Bay leaves
• Smoked paprika
• Mild paprika
• Dried thyme
• Dried oregano
• Garlic powder
• Onion powder
• Cayenne pepper
• Black pepper
• Salt
• Jamaican hot pepper
• Ground cumin
• Lime wedges
• Fresh parsley to taste

Instructions

1. Mix all the ingredients of the Creole spice blend in a bowl.
2. Pat the pork shoulder dry with paper towels, then rub it generously all over with the spice blend.
3. Heat oil in a large Dutch oven or skillet over medium-high heat, then sear the pork on all sides until browned.
4. Add the onion, bell peppers, and garlic to the bottom of the slow cooker or Dutch oven, then add the diced tomatoes, broth, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, and bay leaves.
5. Place the pork on top of the vegetables, cover, and cook at low temperature for 6 to 8 hours in a slow cooker, or 4 hours 30 minutes to 5 hours 30 minutes in a preheated oven at 150 °C/300 °F.
6. When the meat is tender and easily shredded with a fork, remove the pork from the pot and let it rest for 15 minutes.
7. Remove excess fat if desired, then shred the meat using two forks.
8. Remove the bay leaves, then mix some of the cooking juices with the shredded meat until you get a juicy but not liquid texture.
9. Adjust seasoning as needed and serve hot with rice, in grilled breads, or with your choice of toppings.
10. Note: For a bolder flavor, add a few drops of hot sauce when serving.
11. This recipe is best prepared in advance and tastes even better the next day.
12. Ground pork freezes well for up to 3 months in an airtight container.