4 pounds beef, pork or lamb (shoulder or butt roast)
1/4 cup olive oil
5 large cloves garlic
1 tablespoon salt
1 cup dry white wine, red wine, water or a combination
2 large onions, sliced 1/2-inch thick
2 bell peppers, sliced 1/2-inch thick
Rinse the meat and trim any excess fat, then pat dry. Heat 2 tablespoons of the oil in a large skillet or Dutch oven over medium-high heat. Add the meat and brown on all sides.
Chop, grind or press 4 of the garlic cloves into a paste with the salt. Rub the paste all over the browned meat. Place the meat in a slow cooker or horno. Add the wine and place the lid on top. Set the cooker to the lowest setting or until the meat pulls apart easily with a fork, 8 to 10 hours. Discard any fat and shred the meat with a fork or your fingers.
Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Saute the onions and peppers until tender, 8 to 10 minutes. Mince the remaining clove garlic. Add the meat and garlic to the pan and brown slightly before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.