Midnight Caribbean Pork Sandwiches

• 1 tablespoon canola oil
• 3 medium onions, cut into 1/2-inch slices
• 1 bottle (12 ounces) amber beer or 1-1/2 cups chicken broth
• 1/4 cup packed brown sugar
• 10 garlic cloves, minced and divided
• 2 tablespoons ground cumin
• 7 teaspoons minced chipotle peppers in adobo sauce, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 boneless pork shoulder butt roast (2 to 3 pounds)
• 1 cup mayonnaise
• 1/2 cup minced fresh cilantro
• 12 Hawaiian sweet hamburger buns
• 2 medium ripe avocados, peeled and sliced

1. In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined.
2. Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours.
3. Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving.
4. Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture.
5. Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

canola oil, onions, amber, brown sugar, garlic, ground cumin, peppers, salt, pepper, pork shoulder butt roast, mayonnaise, fresh cilantro, buns, avocados

Taken from www.tasteofhome.com/recipes/midnight-caribbean-pork-sandwiches/ (may not work)