Chipotle Pork Shoulder - Tacos

Monday was Kelly's birthday. (and Laura's). Instead of the same ole steak and potatoes, we decided to do something much different. Kelly is a Texas girl through and through (except she doesn't like pecans... i am still stumped) so we went with tacos. We made a chipotle pork shoulder, which you shred and serve with corn tortillas. I tried making my own, something I have done a number of times, but it was just taking way way way too much time!
Thank you, Lee, for going to Randall's TWICE in one night.

The pork, shredded in a bowl with fixin's on the side (Sour cream and avacado):

My taco - with a little Chipotle Tobasco dabbed on (YUM):


Singing Happy Birthday (while Lee and I clean up in the background.)I hope you had a great birthday Kelly! (and Laura!)

Recipe:

Chipotle Pork Shoulder

Ingredients:

3 onions, chopped

2 garlic cloves, minced

1 tablespoon vegetable oil

4 roma tomatoes diced

1 can (small) chipotle peppers in adobo

½ cup water

1 cinnamon stick

1 bay leaf

salt and pepper

3 pound pork shoulder

Oven: 300

In a large skillet, or dutch oven, cook onions and garlic a good 15 minutes, until sweet to taste. Generously salt and pepper pork shoulder. Place meat on top of onions and garlic in dutch oven or oven proof large pot. Just thrown in entire can of chipotle chilis and adobo sauce ( no chopping…), and rest of ingredients. Add a little more salt and pepper.

Place foil over top of pot, or lid on dutch oven, cook for 3 – 4 hours. Don’t touch it, just let it do it’s thing.

Once finished, discard bay leaf and remove meat to bowl and shred. You can add a spoonful of the veggies in if you like. Note that the juices will be pretty spicy so keep tasting as you add juices/veggies into the shredded meat.

Awesome served on warm corn tortillas with a little sour cream and Tabasco.

(We made this the day before because of time and it was just as awesome)