Two more meals from the pig (pork shoulder) I butchered last weekend. I threw some diced tomatoes in the slow cooker with about 1 1/2 pounds of the meat, then added cumin, ancho chile powder, salt and oregano. Cooked 7 hours, first on high for an hour, then low. Then I added a whole chipotle chile and some of its adobo and stirred to break up the pork. Cooked for one more hour. The first night we ate it over rice topped with chopped tomato, avocado, onion soaked in red wine vinegar and parsley. The second night was tacos in flour tortillas.