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Ingredients
- 1 (4-6 lb) pork shoulder (a.k.a. Boston butt or pork butt) roast - bone-in yields the best flavor
- 3-4 cups of liquid (orange juice, beer, stock or some combination of those things )
- 1 quart of diced tomatoes or tomato purée
- 4 diced chipotle peppers in adobo (I used 2 because my kids don't like spicy food)
- 8 garlic cloves, smashed or pressed
- 2 Tbsps coarse sea salt
- 1 Tbsp freshly ground black pepper
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 2 tsps ground cinnamon
- 1 tsp cayenne pepper (optional/to taste - I left this out for the kiddos' sake)
View Full Recipe at The Garden of Eating
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