|1 (2-pound) boneless blade Boston pork shoulder roast||8 soft sandwich buns|
|1 (24-oz) jar pickled jalapeo chiles, with the pickling liquid||Cole slaw to serve|
|6 cloves garlic, whole|
In a slow cooker, cook the pork, chiles, and garlic on the low setting for 10 hours. When the meat is done, and while it is still hot, use a table knife or fork to gently break up the pork roast and mix all the ingredients well (everything will just fall apart). Serve on sandwich buns with cole slaw.
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