Shredded Pork

As filling for the papusas, I needed some shredded pork. Turns out the traditional meat is fried pork rinds, which I couldn't bring myself to do. So I got a pork roast and improvised. This was very tasty and I will use again as a taco filling or even just a main dish.

1 lb. pork (I used Boneless Rib Chef's Prime Roast)
2 cloves garlic, whole
1/4 onion, wedge
1/4 green pepper
1 tsp. chili powder
1/2 tsp. red pepper flakes

In a 4 qt. slow-cooker add garlic, onion, green pepper. Place pork on top, sprinkle with chili powder and pepper flakes and add about 1 c. water. Cover and cook on low for 6-8 hours.
When pork is cooked, remove from slow-cooker to a plate, drain everything else from the pot (reserving about 1/4 c. liquid). Use forks to remove any fat and shred pork; put back into pot. Add 1/4 green pepper, chopped, and some of the reserved liquid; return to low heat until ready to serve.