Seriously good taco meat that's easy to make and cooks overnight.
Roast the tomatoes, garlic and onion under a broiler until brown on all sides.
Blend in a blender with the brown sugar, apple cider vinegar, chipotle chiles, chile powder and cinnamon.
Place the pork shoulder in a crock pot skin side up and surround with the sauce. Cook on low overnight.
In the morning shred the pork with two forks. Skim the fat from the sauce in the crock pot. Simmer the shredded pork with about half the sauce from the pot and allow to cook until thickened and nearly dry.
By Alex Gibbons