110 ozcan diced tomatoes & chilies[such as Rotel Chili Fixins']
1largesweet onionhalved, thinly sliced/diced
3Tbsptomato paste plus additional as needed
2-3chipotle in adobochopped
1 1/2Tbspolive oil
3Tbsptaco or fiesta seasoning [i.e. McCormick's or Weber]
1tspancho chili powder or paprika
salt & black pepper to taste
Assorted toppings: Shredded lettucequeso fresco, Pico de Gallo, sour cream
Spray the bottom and sides of a 6 quart slow cooker with cooking spray. Pour the tomatoes on the bottom. Sprinkle the chopped onion and cilantro on top.
Mix together all of the ingredients for the paste. Rub the pork on all sides liberally using all of the paste.
Season with salt & black pepper to your taste.
Center in the slow cooker. Cook on high for 1 hour then on low for 7-8 hours.
Remove from the slow cooker, shred the pork and remove the bone.
Use a large spoon to skim the fat drippings from the top of the sauce. [Tip: If preparing in advance. remove the pork butt from the sauce and chill. The fat will solidify and rise to the top, and can easily be removed]
Thicken the sauce with 3 Tbsp of tomato paste, more if desired. Adjust the seasonings., salt and pepper to your taste. Return the shredded meat to the sauce.
Simmer on high for 15-20 minutes. Keep warm until serving.
Serve with warm corn tortillas and your favorite toppings.
Depending on the amount of liquid released by the pork, you may need more than 3 Tbsp of tomato paste for thickening. Use your best judgment and thicken as needed.