1chipotle chile in adobochopped, plus 2 tablespoon adobo sauce
2 cans(15.5 oz cans) cannellini beansdrained and rinsed
1can(28-oz can) diced tomatoes
3tablespoontomato paste
1½teaspoondried oregano
1teaspoonground cumin
1teaspoonkosher salt
½teaspoonground black pepper
¼teaspoonground cinnamon
¼teaspooncayenne
¼cupchopped cilantro
corn tortillas
sliced red onion
lime wedges
Instructions
Trim excess fat from pork and cut roast in half crosswise. Combine remaining ingredients, except cilantro, in a 6-qt slow cooker and add pork; cover and cook 5 hr on high or 8 hr on low.
Shred pork with two forks and stir in the cilantro. Serve in corn tortillas with crumbled queso fresco, red onion and lime wedges on the side if desired.
Notes
Nutritional analysis is for the filling only and does not include corn tortillas.