Chipotle-Spiced Braised Pork Shoulder

For the pork:

1 Pork Shoulder (4-5 lbs)

1 tb kosher salt

1 tb granulated garlic

1 tb chipotle chili powder

1 tb ground cumin

1 tb smoked paprika

1 tb dried oregano

1 tb dried thyme

1 tsp ground achiote

Coat pork with all but 1-2 tb of the rub and set aside for 1 hour or marinate in the fridge overnight.

For the braise:

32 oz chicken stock

1 small can of diced tomatoes

1 large onion, sliced

4 cloves garlic, smashed

1/4 cup fresh cilantro, chopped

2 chipotle peppers in adobo, coarsely chopped

2 tb honey

Place the pork into a large pot. Add the remaining ingredients along with the reserved rub. Bring to a boil then reduce to a simmer. Braise with the lid on for 2-3 hours, turning the pork over every hour, until the pork is fork tender.

Bringing it all together:

Remove the pork shoulder carefully from the pot and raise the heat. Boil the braise until it is reduced by 1/3. Meanwhile, tear the pork with two forks into pieces. Return the torn pork to the pot and simmer for another 10-15 minutes or until you notice a reduction in the braising liquid. Serve any way you want it!