One bone-in, shoulder roast from YDFM plus ten hours in the slow cooker. Then combine with two poblano peppers, roasted in the oven. Fill said peppers with aforementioned shoulder roast, a bit of rice and little shredded cheese. Top with a homemade chipotle sauce, pair with this week's big pot of (lunch) beans and wall-la! A real food, real healthy, REAL delicious dinner. With leftover meat to boot!