Recipe
10 lb bone in pork shoulder
Coat in Kinder Santa Maria bbq spice blend
Place on top of one large, sliced white onion
Cover with a 7 oz can of chipotle in adobo
2 tbsp apple cider vinegar
2 tbsp of a smokey hot sauce
Juice from half a large orange
Cook on low for 9 hours
About an hour before pulling, remove about a cup of liquid and put in fridge to separate fat.
When done, shred into a deep sheet pan, sprinkle with some more Kinder Santa Maria spice, pour your removed fat over the top, and broil for 5-15 minutes (my oven is shitty so I have to go closer to 15)
Served on the tortilla shells that were in my cabinet with some mango salsa and queso fresco
by Brewmentationator