Sweet 'N' Spicy Braised Pork

• 3 pounds boneless PORK Shoulder Roast (Boston Butt)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon vegetable oil
• 2 (14 1/2-oz.) cans diced tomatoes with garlic and onion
• 1 medium-size sweet onion, chopped
• 1 to 2 chipotle peppers in adobo sauce, chopped
• 2 tablespoons cider vinegar
• 2 tablespoons dark brown sugar
• 1/4 teaspoon ground cumin
• Garnishes: fresh cilantro sprigs, chopped fresh cilantro

1. Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 2 to 3 minutes on all sides or until pork is browned.
2. Stir together tomatoes and next 5 ingredients in a 5-qt. slow cooker. Add pork, turning to coat.
3. Cover and cook on HIGH 5 hours or until pork is fork-tender. Transfer pork to a cutting board, and let stand 10 minutes. Shred pork with 2 forks. Return shredded pork to slow cooker, and stir until blended. Season with salt and pepper to taste, if desired. Serve immediately with a slotted spoon. Garnish, if desired.

pork shoulder, salt, freshly ground pepper, vegetable oil, tomatoes, sweet onion, peppers, cider vinegar, brown sugar, ground cumin, fresh cilantro sprigs

Taken from www.myrecipes.com/recipe/sweet-n-spicy-braised-pork (may not work)