Servings: Yield: 11 servings, Serving Size: ½ cup

2 1/2 pounds trimmed, boneless pork shoulder blade roast 2 ½ pounds trimmed, boneless pork shoulder blade roast
2 teaspoons kosher salt 2 teaspoons kosher salt
black pepper, to taste black pepper, to taste
6 cloves garlic, cut into sliver 6 cloves garlic, cut into sliver
1 1/2 teaspoons cumin 1 ½ teaspoons cumin
1/2 teaspoon sazon (I used homemade) ½ teaspoon sazon (I used homemade)
1/4 teaspoon dry oregano ¼ teaspoon dry oregano
3/4 cup reduced sodium chicken broth ¾ cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste) 2 to 3 chipotle peppers in adobo sauce (to taste)
2 bay leaves 2 bay leaves
1/4 teaspoon dry adobo seasoning (I used Goya) ¼ teaspoon dry adobo seasoning (I used Goya)
1/2 teaspoon garlic powder ½ teaspoon garlic powder

Season pork with salt and pepper.
In a large skillet brown pork on all sides on high heat for about 5 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over.
Season pork with cumin, sazon, oregano, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add chipotle peppers and stir, add bay leaves and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure with the meat button for 50 minutes.
When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom.
Remove bay leaves and adjust cumin and add adobo and mix well.

I used 2 chipotle peppers - SPICY!! Jon loved it, it was ok for me, but we didn't make the kids eat any.  I used 2 chipotle peppers - SPICY!! Jon loved it, it was ok for me, but we didn't make the kids eat any.