FOR THE CHIPOTLE HONEY PORK:

• Pull the pork should out and set it out on the counter for 30 minutes to take the chill off. Pat it down with paper towel and season it generously with kosher salt and black pepper
• Heat a large 12-inch skillet over medium high heat. Measure and add in a heaping tablespoon of lard. Once hot sear each side [including the ends] of the pork shoulder for 5-6 minutes or until a nice, dark golden brown crust forms. Remove the seared pork to a nearby cutting board or plate.
• Reduce the temperature under the pan to medium and add in the diced onions. Stir, scraping up the brown bits on the bottom of the pan and cook the onions until they start to turn translucent and golden around the edges. Add in the minced garlic and cook for one minute before transferring the onion/garlic mixture to a clean plate.
• Measure out the cup of chicken broth and to it add the minced chipotles, cumin, coriander, cinnamon, 1/4 cup of apple cider vinegar, two tablespoons of honey and the cooked onions and garlic. Stir to combine.
• Place the pork shoulder in your slow cooker and pour the chipotle/honey broth over top. Cover and set it to high and let it go undisturbed for 4 hours.
• Using tongs, remove the pork shoulder to a large cutting board. Pour the remaining liquids from the slow cooker into a large bowl. Once the fat has risen to the top, use a large spoon and skim it off the top and discard.
• Use forks to shred the pork and place it into a bowl and add spoonfuls of the chipotle/ honey broth over top if desired.