Pulled Pork And Green Chile Taco Filling

• 1 rolled-and-tied 3-lb. boneless pork-shoulder roast
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 large chopped onion
• 2 minced garlic cloves
• 2 Anaheim chiles, seeded and chopped
• 2 poblanos, seeded and chopped
• 1 jalapeno, seeded and chopped
• 1/2 cup chicken broth
• 1/2 cup barbecue sauce
• 2 tablespoons Dijon mustard
• Salt and pepper

1. Season roast with salt and pepper. Warm vegetable oil in a large skillet over medium-high heat. Cook pork, turning often, until browned on all sides, about 15 minutes. Transfer to slow cooker.
2. Pour off all but 2 Tbsp. fat in skillet. Add chopped onion, minced garlic, and seeded and chopped Anaheim chiles, poblanos and jalapeno. Saute until softened, about 5 minutes. Pour in chicken broth; bring to a boil, stirring to pick up browned bits. Stir in barbecue sauce and Dijon mustard. Pour over pork in slow cooker. Cover; cook on low until pork is very tender, 6 to 8 hours.
3. Transfer pork to a platter; cool. Skim fat from cooking liquid, transfer to a pan and cook over medium-high heat until reduced to 2 1/2 to 3 cups. Pull pork into shreds, discarding fat and gristle. Return pork to cooker, pour liquid over and stir. Season with salt and pepper and serve.

boneless porkshoulder roast, salt, vegetable oil, onion, garlic, anaheim chiles, poblanos, chicken broth, barbecue sauce, mustard, salt

Taken from www.myrecipes.com/recipe/pork-green-chile-taco-filling (may not work)