1 onion diced
3 cloves garlic smashed and coarsely chopped
1 13 oz can diced tomatoes
1 pork shoulder between 4-5 pounds
1 can chipotle peppers (including juices)
Spices (see below)
Spices: (Put in a bowl together and mix)
Over a medium fire, saute diced onions until soft in a deep pot. Sprinkle in salt and 1/4th of the spice mixture. Mix well. Add garlic and saute until garlic begins to brown.
Rub the remaining spice mixture on a cleaned pork shoulder.
Remove the onions and garlic from the pot and turn the heat to low. Add more olive oil and mix well so that all olive oil has mixed will with the remaining spices. Brown the pork all sides being careful not to burn the pork or oil.
Once well browned, return the onion and garlic mixture to the pot with the pork. Add all the canned tomatoes and mix well. Add desired amount of chipotle peppers. I prefer a whole can… this can be very spicy, for less spicy add fewer peppers.
Cook on low heat for 5 to six hours turning occasionally, or until pork begins to fall apart.
Once the pork is done, remove it from the pot reserving the juice. Shred the pork in a pan to desired stringy-ness. Add reserved juices to taste.
Tip: To make the sauce extra smooth – blend all juices before combining with pulled pork.