If you've been searching for a crock pot recipe for pork which will feed a lot of people or will give you several meals (yes that means leftovers!), this is the one to try.
1 5-6 lb. bone-in Boston Butt
1 large onion, thinly sliced
3 jalapenos, seeded and chopped
1 head of garlic, peeled and cloves separated
1 can of fire roasted diced tomatoes with juice
2 T. Tone's S.W. Chipotle Seasoning
1 T. ground cumin
1 t. jalapeno salt (if unavailable, use 1 t. salt and a few dashes of your favorite hot sauce)
juice of two limes
1 Corona (or 2 cups of chicken broth)
Place pork in crock pot and turn to the high setting. Add the onions, jalapenos, garlic, tomatoes, seasoning and the juice of ONE lime. Slowly pour in the Corona or broth.
Cover and let cook 6 - 8 hours. Remove bone and skim off fat. Using a large fork, pull pork apart. Skim off any remaining fat. Add juice of the remaining lime.
At this point, you can either turn the crock pot on "keep warm" or "low" setting until you're ready to eat or serve now.
I heated tortillas on a cast iron griddle pan and wrapped up this pork goodness with a little shredded cheese, sour cream and jalapeno salsa.
Another version is to leave the tortilla flat and add a layer of yellow rice or beans.