Makes 4 to 6 servings
One 2- to 2½-pound Boston pork butt, trimmed of all fat
1 large yellow onion, cut in half and sliced into half moons
Water to cover
One can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
One can (4 ounces) roasted whole green chiles, drained and cut into ½- to 1-inch-wide strips
Salt and freshly ground black pepper to taste
In the morning, place pork butt and onion slices in slow cooker and add just enough water to cover. Cover and cook on low until pork shreds easily when pressed with spoon, seven to nine hours.
When ready for dinner, cut pork butt into cubes or break into uneven pieces. Return to cooker, add chickpeas and chiles, turn cooker to high, and cook until hot, about 20 minutes. Season with salt and pepper. You can thicken sauce by taking off lid and cooking another 15 minutes on high. Serve in bowls.
From: “Not Your Mother’s Slow Cooker Cookbook.”