(I recommend using a slow cooker liner bag!)
Combine the pork shoulder, garlic, chipotle peppers and sauce, broth, cumin and salt to the slow cooker. Cook on low for 6 hours. Shred pork.
Preheat the oven to 350. Half bell peppers and remove seeds and ribs. Spread on a baking stone or baking pan. Spread pork over bell peppers and top with cheese. Bake 10 minutes. Remove from oven and top with cilantro.