Slow Cooker Mexican-Style Pork Shoulder

Season all sides of the pork shoulder with salt, vinegar, and your favorite seasoning (avoiding Cajun). Set aside. Sear the pork shoulder in a pan until browned, then remove. In the same pan, add the quartered onion, quartered carrot, 5-8 cloves of garlic, and 5-8 seeded guajillo peppers. Sauté until the vegetables are browned. Deglaze the pan with water. Add the seared pork shoulder to a crock pot. Add the sautéed vegetable mixture from the pan to the crock pot. Add water as needed until it barely covers the pork. Season with bay leaves, oregano, Mexican chili powder, cumin, and some chicken bouillon. Cook on the “slow cook” setting in the crock pot for 6 hours.