Add all ingredients to slow cooker** and stir gently. (Adjust level of spiciness by
adding more or less ground chipotle.)
Cook on low setting for eight hours, or until internal temperature reaches 145 degrees.
Remove pork from the slow cooker and strain.
Let cool slightly before pulling meat off the bone with a fork. You may need to chop
up the pork with a knife if it’s not falling apart or if you take it out before eight
Serve on a plate. Garnish with cilantro. If desired, add warm tortillas to make tacos.
*Pork shoulder can be referred to as either “Boston butt” or “picnic.” Boston butt
is the top part of the shoulder, and picnic is the bottom part of the shoulder. Both
can be used interchangeably in a pork shoulder recipe.
**No slow cooker? You can also cook this recipe for 2½ hours on the stovetop in a
large Dutch oven or oven-safe pot, then transfer to a 400-degree oven and cook uncovered
for 30 minutes. Sear all sides of the pork first in a little bit of vegetable oil
and then add the remaining ingredients.
Calories 220, Calories from fat 80, Total fat 9 g, Saturated fat 3 g, Trans fats 0
g, Cholesterol 90 mg, Sodium 110 mg, Total carbohydrate 4 g, Dietary fiber <1 g, Sugars
1 g, Protein 29 g