assignmentPREPARATION
1
Purée chipotle chilies, chili powder, pineapple juice, garlic, sugar, cumin and cloves in blender until smooth, about 30 seconds. Transfer to slow-cooker. Season pork with salt and pepper, add to slow-cooker and coat evenly with sauce mixture. Cover and cook until pork is tender, 9-11 hours on low or 5-7 hours on high.
2
Transfer pork to a large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface suing a large spoon.
3
Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month. If frozen, let filling thaw completely before using.
4
Serve with corn tortillas, cilantro and lime.