Remove excess fat and skin if desired but not necessary. Clean the meat by rubbing halves of lemons or limes all over the meat first. Rinse under water and then pat dry. Set aside.
Place the carrots and celery stalks to the bottom of the slow cooker or crockpot pan. Place the pork shoulder on top of the vegetables and add the seasonings and spices.
Cover and cook on high for 8 hours on slow or 5 - 6 hours on high, until the meat, is fork-tender and falling apart.
With a meat lifter fork, carefully remove the meat and place it onto a large pan or plate to shred. (make sure you save the liquid)
With a fork or two, shred the meat. Season the meat with Noubess Garlic and Herb.
Place the shredded meat in a prepared pan and roast under the broiler or pan-fry on the stovetop in a heavy bottom skillet. If roasting under the broiler, roast on low for 10 minutes, turn the shredded meat over, add the peppers and onions, and roast on low for another 10 minutes, longer if you desired more crispiness.
If pan-frying, do it in batches and use very little oil at a time. Add a little bit of oil to the pan and pan-fry the meat in batches. With the last batch, add onions and peppers and cook with the remaining shredded meat. Mix the meat to mix all ingredients.
Serve with your favorite side dish.