Thursday Pulled Pork

1 chopped onion
1 cup fresh or frozen pitted cherries
1 chipotle pepper in adobo, chopped
1 Tbsp. adobo sauce
1 bottle BBQ sauce
3 lb. pork shoulder
2 tsp. smoked paprika
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 Tbsp. freshly squeezed lime juice
1 Tbsp. olive oil
1 tsp. honey
1 jalapeno, seeded and minced
1 (10 oz.) bag coleslaw mix
1/3 cup freshly chopped cilantro
1/2 tsp. ground cumin
8 hamburger buns

Combine onion, cherries, chipotle pepper and adobo sauce in the bottom of a slower cooker. Mix in 1/2

bottle of BBQ sauce. Season pork shoulder with smoked paprika, salt, pepper and garlic powder. Place pork on top of BBQ sauce mixture. Pour the remaining BBQ sauce on top.

Cook on low for about 6 to 7 hours or until pork can be pulled apart. Remove pork, pull it and return to slow cooker. Mix and cook on low for an additional hour.

As the pork cooks, prepare slaw by mixing together lime juice, oil, honey, jalapeno, coleslaw mix, cilantro and cumin. Cover until ready to serve. When pork is done, serve warm with slaw on fresh hamburger buns.