Place the pork, tamari, apple cider vinegar, water, garlic, peppercorns, bay leaves and jalapeño in the slow cooker.
Cover with a lid and set to low heat for 6 hours turning the pork half way through cooking.
Once ready, remove the pork from the slow cooker, shred with two forks and place back in the slow cooker for one more hour to allow the juices and flavoUr to get inside the meat.
Discard the bay leaves and serve with chopped green onion.
