Sweet ’n’ Spicy Braised Pork Tacos

3 pounds boneless pork shoulder roast (Boston butt)

½ teaspoon salt

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)