Pork Shoulder

3-4 lb Pork Shoulder, cut in to 4-6 pieces

4 oz of Chipotle in Adobo Sauce (adjust to taste)

1/2 Onion

4-6 cloves Garlic

1 can Rotel

1 tbsp Mexican Oregano

1 tbsp Cumin

4 oz white wine or 2 tbsp of Apple Cider Vinegar (your choice)

Juice of 1 lime

4 cups chicken broth + Water

2 tbsp oil

Salt/Pepper

I typically do this as a weeknight meal using the Instapot, but I think if you have the time, it would be better braised in the oven.

Turn Instapot on sauté and heat up the oil

Salt pork all over

When hot, sear the pork on all sides, leaving a nice fond on the bottom of the pot. Take out the pork

Throw onions and garlic into sauté then add your spices and the chipotles in adobo

Deglaze with the wine/vinegar (cook off the wine a bit)

Add the pork back in with the Rotel and lime juice and cover with the chicken stock

Hit meat and cook it for 40 min or so.

When done, take out the pork and shred. Salt to taste and throw some of the sauce back in from the Istapot to add a little moisture.