Slow cooker pork lomitos

Set the slow cooker insert directly over the fire at medium high and add 2 tablespoons of bacon fat (or oil).

Cut the net off the pork shoulder roast and cut it into 1-inch chunks.

When the fat is really hot, add the pork in a single layer and brown thoroughly on all sides; scoop out onto a paper-towel-lined plate.

In the same pot cook the sliced white onion until beautifully golden, then add the chopped garlic and stir until fragrant.

Stem the chiles de arbol and blend with half the can of tomatoes to a smooth puree; add the rest of the tomatoes and blend to a coarse puree.

Add the tomato-chile mixture to the slow cooker insert, mix, and add a little salt.

Nestle the epazote into the tomato mixture, put the insert into the base, set to high, cover, and cook about 4 hours until the meat is tender.

Spoon into a serving dish; top with sliced red onions seasoned with lime juice and salt, and shower with cilantro.