2lbs.pork shoulder, or Boston Buttt, bone-in or boneless, cut into large chunks if necessary to fit into your pot
2red peppers, seeded and diced
6oz.tomato paste, canned
3 - 4Tbspchili powder
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Combine all ingredients in slow cooker and stir to combine a bit (not easy, since it’s very dry at this point but just move things around a bit, to coat).
Cook covered for 4-5 hours on High or if you want it to cook longer, you can reduce the heat a bit. (If the roast is exposed on the top, I like to open the lid every hour or so and flip it over but it isn’t really necessary if it’s not convenient.)
To test, take a piece of pork and try shredding it with two forks. If it shreds easily, go ahead and remove/shred all the chunks of meat, discarding any large chunks of fat or the bone, if you started with a bone-in roast. (If not, cook a little longer). Return the shredded meat to the sauce.
Stir the meat into the sauce, and let simmer about another 1/2 hour, UNCOVERED, to thicken up the sauce.
Serve on crusty rolls with bbq sauce, coleslaw on the sandwich or on the side, if desired.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe, along with instructions for making this pulled pork on the stove-top or in the oven.