Place chilies in a pot and cover with water. Bring to a boil, and cook for 5 minutes until they become tender
Remove and discard the chili stems, then blend in a food processor with garlic, cumin, 1 Tbsp chicken bouillon, sea salt and oil until a paste is formed.
Rub paste all over the pork shoulder
Add pork to the slow cooker with 1 c. water and the remaining Tbsp bouillon. Cook on low for 4 hours until internal temperature reaches 145 degrees.
Slice and serve
Nutrition Facts
Slow Cooker Ancho Chili Pork Roast
Amount Per Serving (1 g)
Calories 1108Calories from Fat 684
% Daily Value*
Fat 76g117%
Sodium 2820mg118%
Carbohydrates 13g4%
Protein 88g176%
* Percent Daily Values are based on a 2000 calorie diet.