Ingredients
1 tablespoon canola oil3 medium onions, cut into 1/2-inch slices1 bottle (12 ounces) amber beer or 1-1/2 cups chicken broth1/4 cup packed brown sugar10 garlic cloves, minced and divided 2 tablespoons ground cumin7 teaspoons minced chipotle peppers in adobo sauce, divided 1/2 teaspoon salt1/2 teaspoon pepper1 boneless pork shoulder butt roast (2 to 3 pounds) 1 cup mayonnaise1/2 cup minced fresh cilantro12 Hawaiian sweet hamburger buns2 medium ripe avocados, peeled and sliced
Preparation
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.
Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low 6-8 hours, until pork is tender.
Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving.
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.
