- In a blender, purée all ingredients except the pork. Season with salt and pepper.
- Season the pork with salt and pepper. Place it in the slow cooker with the sauce. Cover and cook on low heat for about 8 hours. Alternatively, cook on high for 6 hours.
- Place the meat on a plate and tent with aluminum foil. Let stand 15 minutes, then shred using a fork.
- Meanwhile, in a saucepan, bring the sauce to a boil and reduce until syrupy, about half the original volume. Add the meat and coat well with the sauce.