Instructions

Directions:

1. Line a 9x13-inch baking pan with foil and place the pork in the pan.
2. In a small bowl, combine the chili powder, salt and cayenne pepper.
3. Rub the mixture over all sides of the meal, pressing it to adhere. (If the meat is tied together with twine or netting, just rub the seasoning over it.) Set aside.
4. In a large skillet over medium-high heat, warm the oil.
5. Add the pork and brown on all sides, 6-8 minutes. Transfer the meat to a slow cooker.
6. Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover.
7. Cook until the pork is very tender (6 to 8 hours on low).
8. Transfer the meat to a cutting board and let rest 10 to 15 minutes.
9. Use two forks to shred meat into bite-sized pieces.
10. Moisten/season with cooking juices to taste.