3 to 4 pounds bone-in pork butt, trimmed and cut into large chunks, or 1 1/2 pounds boneless pork butt
1 (27-ounce) can (or 7 4-ounce cans) chopped mild green chiles
1 head garlic, cloves peeled and left whole
3 canned chipotle chiles, or to taste
2 teaspoons ground cumin
2 tablespoons all-purpose flour, mixed with 2 cups cold water
Salt and pepper
Flour tortillas or rice for serving
Sour cream, optional
How to make it
Place the pork, green chiles, garlic, chipotles, ground cumin and flour-water mixture in a slow cooker and set to desired temperature. Cover pot and cook until pork is tender enough to pierce easily with a fork (at least 5 hours if set on high).
Remove meat from pot and shred to desired thickness.
With a wooden spoon mash garlic and chiles and spoon over pork. Season to taste with salt and pepper.
Roll in tortillas, or serve over rice, and serve with sour cream if desired.