In a large bowl combine all ingredients except for pork or chicken, olive oil, onions and garlic and jalapeno. Mix thoroughly and marinate pork or chicken for at least 2 hours.
In a medium, coverable pot, sauté onion and sliced garlic in olive oil with a pinch of salt and pepper on medium-high heat for about a minute or two until onions become translucent.
Brown the pork or chicken on all sides for 2-3 minutes each side
Add the marinade to the pot.
Cover, raise heat to medium-high and bring to a slow boil. When it comes to a slow boil, lower heat to medium-low and let simmer for about 4-5 hours for pork loin, shoulder (2-3 hours for country style pork ribs), and up 2-3 hours for chicken thighs.
Take off heat and let cool for 15 minutes. Then, with two forks, shred the meat so it becomes “pulled.” Serve on bread of your choice.