Adobo Pork Sandwiches With Rosemary-Garlic Mayonnaise

Ingredients

• 3 tablespoons chiles in adobo sauce 
• 1 tablespoon brown sugar 
• 2 cups tomatoes canned drained chopped
• 1 tablespoon chili powder 
• 2  garlic cloves chopped
• 6 servings rosemary-garlic mayonnaise 
• 1 tablespoon honey 
• 1 leaves toppings: lettuce tomato 
• 4.5 pounds boston butt pork shoulder 
• 3 tablespoons red wine vinegar 
• 6  sandwich buns 

Equipment

• food processor
• blender
• slow cooker

Directions

1. Process first 7 ingredients in a blender or food processor until mixture is smooth.
2. Cut pork in half, and place in a 5-quart slow cooker.
3. Pour tomato mixture over pork. Cook at HIGH for 8 hours; remove from slow cooker. Cool slightly; shred and serve on buns with Rosemary-Garlic Mayonnaise and desired toppings.