1/4cchipotles in adobominced (only a few peppers, unless you want it extra spicy!)
1/4choney
1/4cBBQ sauce
8small corn tortillas
2avocadosoptional
For the salsa
1peach
1cupcherries
1/2cupdiced onion
1Tminced jalapeno
1/2Tminced cilantro
1/2Tlime juice
dash of salt
Instructions
Cut the pork into 1 or 2 pound pieces and season each with cumin, chili powder, granulated garlic, coriander, salt and pepper. Cut small slits in the meat and place garlic cloves in each.
Heat canola oil in large pan, sear the meat on all sides. Deglaze the pan with chicken stock.
Add the meat and juices to your slow-cooker along with the chipotles, honey and BBQ sauce.
Cook on high for 4-6 hours or low for 6-8 hours. When pork is tender, shred it with two forks and return it to the crock pot to cook for 20 additional minutes.
For the salsa, combine the fruit, onion, jalapeƱo, cilantro, lime and salt. The longer the salsa sits, the more flavor it will develop.
To serve, heat the tortillas in the oven at 425F until crispy. Top each with pulled pork, salsa and avocado.
Notes
This recipe makes a lot of extra pulled pork for leftovers. If you are serving more people, simply increase the salsa batch and tortillas.