Preheat Thermodyne slow cook and hold oven to 205°.

In a food processor, combine the following:

  • Chipotle in Adobe                           1 Can
  • Yellow onion, large dice                Half
  • Cilantro                                              1 Bunch
  • Tomato Paste                                  ½ Cup
  • Cumin                                                ¼ Cup
  • Salad Oil                                            1 Cup
  • Charcoal Dust                                   2 Tbl     
  • Salt                                                     ½ Cup

Puree in food processor until a smooth paste forms.

  • Pork Shoulder, Bone In                 2 Each. 10-12LBS pc

Pat the pork dry with paper towels and rub the puree on the pork and allow it to sit in the fridge uncovered for 12-24 hours.

Place pork in 4-inch Cambro pan and cover tightly with plastic wrap. Place in Thermodyne slow cook and hold oven and allow it to cook for 12 hours. When its finished cooking, allow it to rest for 1 hour before you begin pulling.