Ingredients
1 medium onion, diced
1 teaspoon dried oregano
2 dried bay leaves
1 chipotle, in adobo sauce, minced
1 tablespoon adobo sauce
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) whole tomatoes in puree
2 teaspoons coarse salt
1/2 teaspoon ground pepper
2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
Flour tortillas, lightly toasted, for garnish (optional)
Grated cheddar cheese, for garnish (optional)
Sour cream, for garnish (optional)
Preparation
In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork; toss to coat with sauce.
Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).
Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.
To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.
