Season the meat with salt, pepper, oregano and sofrito.
In a cast iron pot, heat half the oil at medium-high heat and sear the meat just until golden brown.
Place in a slow cooker. Add the garlic and enough water just to cover the meat. Cook on low for about 8 hours or high for 4 hours and 30 minutes.
Using two forks, shred the meat.
In a large pan, heat the remaining oil and saute bell pepper, onion and tomato sauce until onion begins to look transparent.
Add the meat and about 1 cup of the liquid it cooked in. Simmer on low heat for about 10 minutes or until the liquid has reduced. Taste and add extra salt if needed.
Serve warm over rice and beans.