3 pounds boneless pork shoulder roast (Boston butt)
½ teaspoon salt
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½ teaspoon freshly ground pepper
1 tablespoon vegetable oil
2 cans (14.5 ounces each) diced tomatoes with garlic and onion
1 medium-size sweet onion, chopped
1-2 canned chipotle peppers in adobo sauce, chopped
2 tablespoons cider vinegar
2 tablespoons dark brown sugar
¼ teaspoon ground cumin
Salt and pepper to taste
6 cups cooked white rice
1 can (15 ounces) black beans
16-20 fajita-size (6-inch) flour tortillas, warmed
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish
Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 2 to 3 minutes on all sides or until pork is browned. Stir together tomatoes, onions, peppers, vinegar, brown sugar and cumin in a 5-quart slow cooker. Add pork, turning to coat.
Cover and cook on LOW 10 hours or until pork is fork-tender.
Transfer pork to a cutting board, and let stand 10 minutes. Shred pork with 2 forks. Return shredded pork to slow cooker, and stir until blended. Season with salt and pepper to taste. Serve immediately with a slotted spoon over rice and black beans in tortillas. Garnish, if desired.
Serves eight to 10.
"Southern Living Big Book of Slow Cooking" (Oxmoor House 2012)