Ingredients

• 4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
• 1-1/2 cups dry red wine or reduced-sodium chicken broth
• 4 garlic cloves, minced
• 4 bay leaves
• 1 tablespoon salt
• 1 tablespoon paprika
• 2 to 3 teaspoons crushed red pepper flakes
• 1 teaspoon ground cinnamon
• 1 large onion, chopped
• 1/2 cup water
• 12 bolillos or hoagie buns, split, optional

Directions

1. Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight.
2. Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender.
3. Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.