4-5 lb Pork Boston Butt
1 yellow onion sliced
2 serrano chiles chopped(seed if you prefer milder)
2 poblano peppers chopped(seed if you prefer milder)
1 tsp. Salt
1 tsp. Black pepper
1 tbs. Cumin
1 tsp. Cayenne pepper(optional)
2 bay leaves
1 can diced tomatoes with green chiles
1 can chipotle peppers with adobo sauce
Mexican Sour Cream
Place sliced onion,serrano chiles, and poblano peppers in the bottom of crock pot. Lay boston butt on top of onions and peppers, sprinkle with salt, pepper, cumin and cayenne(optional). Add bay leaves, diced tomatoes, and chipotle peppers. Cook on low for 8-10 hours. Once done, remove boston butt and shred with 2 forks. Add 1/4 cup of braising liquid and chop ¼ cup of vegetables and add to shredded pork.
To assemble: Warm corn tortillas on griddle( or place tortillas between 2 damp paper towels and microwave for 15 seconds). Place shredded pork in tortilla, top with avocado, mexican sour cream and cilatro.
Seasoned Black Beans