Ingredients:

  • 3 lb Pork Shoulder (Boston Butt, trimmed)
  • 4 oz Chipotle Peppers in Adobo Sauce (about 5-6 peppers plus adobo)
  • 1/4 cup Packed Light Brown Sugar
  • 1 Tbsp Molasses
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp Fresh Lime Juice
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt

Instructions:

  1. Combine all sauce ingredients (chipotle peppers in adobo, brown sugar, molasses, apple cider vinegar, lime juice, cumin, garlic powder, and salt) directly into the basin of a slow cooker. Stir until the sugar is mostly dissolved.
  2. Pat the pork shoulder dry and place it into the slow cooker, ensuring the cut is partially submerged in the liquid. Cover with the lid.
  3. Cook on the LOW setting for 8 hours, or until the pork is fork-tender and pulls apart easily.
  4. Carefully remove the pork shoulder from the slow cooker and place it on a cutting board. Shred the meat using two forks, discarding any large pieces of rendered fat.
  5. Skim any visible excess fat from the sauce remaining in the slow cooker. Return the shredded pork to the sauce and stir until every piece is fully coated in the barbacoa mixture. Serve warm.