If you want the exact recipe, email me, this is my version.
Ingredients:
6 pounds pork shoulder, bone in
14 ounces tomato paste
14 ounces coconut milk
10 ounces pureed chipotle peppers in adobe sauce
2+ cloves garlic
5 (or less) ounces molasses
3 level TBSP of mixture of chili powders and adobo mix, black pepper and salt
Directions:
Start with a pork shoulder/butt (bone in) season the pork with salt and pepper and BBQ the outside nice and dark.
For the sauce, take the tomato paste, coconut milk, pureed chipotle peppers in adobe sauce and garlic and blend them up in a blender. Pour the sauce over the pork in the slow cooker.
Add in some molasses for sweetness, and to cut the spice a little. This can be done whenever, but I usually save it for the last few hours of cooking. Add only as much as necessary to make the perfect blend of spicy and sweet.
Put the cooker on low and let it go… (low and slow for 24… really 8-10 hours should be enough). Before you serve it up take two forks and start pulling the meat apart. Take out and toss the bones and mix it well enough to get the sauce covering all of the meat.
Thanks to Chris St. for the recipe and Erin for pulling it out of him. 🙂