1canchipotle peppers in adobo sauce7 oz or smaller, such as Embasa brand, see notes
1onionmedium, chopped
cilantrofresh, chopped
16corn tortilla
Instructions
Slow Cooker Pork Adobo
Heat the olive oil in a large pan over medium heat.
Mix the chili powder, cumin, paprika, oregano and onion powder in a small bowl and then rub evenly over the pork roast.
Brown all sides of the pork roast in the pan (about 3 minutes per side).
In a slow cooker, add the beer (or vegetable broth), chopped onion, and garlic. Add a couple of the chipotle chiles from the can of adobo and then 1-2 Tbsp of the adobo sauce from the can. If you like things spicier, you can add more chiles and sauce (or less if you like it really mild). Now add the browned pork roast to the slow cooker along with any juices from the pan.
Cook the roast on high for 4-6 hours or low for 6-8 hours until the roast can easily be shredded with two forks.
Serve in lightly crisped corn tortillas (see below) and garnish with cilantro and any other toppings you desire such as salsa, guacamole, or pico de gallo.
Corn Tortillas
In a medium pan or on a griddle, heat a small amount of olive oil and lightly crisp the corn tortillas on both sides.
Notes
NOTE: Watch the ingredients on the can of chipotles you choose. Some tend to add sugar. Embasa is a pretty common brand that has pretty clean ingredients.