Ancho-Cola Pulled Pork

Pork shoulder, peppers and coke?  Sounds good!

Recipe

3 onions
6-9 lb. bone-in pork shoulder
2 cans of chipotles in adobo
24 oz. cola

Peel the onions, cut them in half, and lay them across the bottom of the crockpot.  Put the pork shoulder on top, fat side up.  Pour the chipotles and cola over the pork.  Cook on low for 8-9 hours.

Once it's cooked, remove the pork to a cutting board or bowl and begin to tear apart.  Pour the liquid through a strainer into a saucepan (pressing the solids to squeeze out as much as possible).  Boil down (aggressively) to about 1/4 the volume.  Mix the sauce back into the pork.

Lastly, you have to crisp up the meat.  The original recipe says to fry it with some oil in a skillet, but I preferred to pop it under the broiler.  Once it's crisp, serve with stuff like rice, tortillas, salsa, cheese, sour cream, lime wedges, etc.

Notes

It's a simple recipe, but very rich, especially with the sauce so concentrated down.  A lot of crockpot recipes end when the meat is done, but the texture is worth the extra effort.  Making it in such bulk means you expect to have leftovers, and coming out of the fridge or thawed from the freezer, you just pick up at the crisping step...