Categories: Slow Cooker

Ingredients

• 2 tablespoons light tasting olive oil
• 3 pound pork shoulder
• 2 tablespoons kosher salt
• 1 can chipotle peppers in adobo sauce
• 1/3 cup apple cider vinegar
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano
• 1/4 cup good honey

Directions

1. In a Dutch oven, heat oil on medium-high heat until shimmery. Add pork shoulder to pan and brown on all sides, about 3-5 minutes per side.
2. When pork shoulder is browned, add to slow cooker.
3. Add all other ingredients except honey to slow cooker, cook on low for 8 hours. When pork has pulled away from bone and falls apart with light pressure, it is ready.
4. Remove pork from slow cooker and place it in a bowl; remove liquid, placing it back in the Dutch oven, over medium-high heat and drizzle honey into it, stirring while you add the honey to prevent it from sinking to the bottom and sticking. Cook until reduced.
5. Let sauce reduce, about 5 minutes. Remove chipotle peppers from sauce, and set aside (you’ll want to taste the sauce after blended before adding peppers back, one by one, so it doesn’t get too spicy!)
6. When sauce begins to thicken, blend with an immersion blender.
7. When pork has cooled slightly, shred and remove bone and any extra fat.
8. Serve with sauce and enjoy!

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