Ingredients:
• 4-5 lb boneless pork butt roast, pulled part at seams, trimmed, and cut into 1 1/2-inch pieces
• salt, pepper
• 3 TB spoon soy sauce
• 2 onions, chopped
• 1 TB spoon chili powder
• 6 garlic cloves, minced
• 3 TB spoons oil
• 1 TB spoon minced canned Chipotle Chile in adobo sauce
• 2 teaspoons dried oregano
• 3/4 cup chicken broth
• 1/2 cup brewed coffee
• 1/3 cup all-purpose flour
• 1/4 cup raisins
• 1/4 cup minced fresh cilantro
• 1 teaspoon grated lime zest
• 1 TB spoon lime juice
Directions:
• Season pork with salt and pepper.
• Combine pork and soy sauce in slow cooker.
• Combine onions, garlic, oil, chipotle, oregano, and 1 teaspoon salt in bowl.
• Microwave, covered, until onions have softened and mixture is fragrant, about 7 minutes, stirring halfway through microwaving.
• Puree broth, coffee, flour, raisins, and onion mixture in blender until smooth, about 1 minute.
• Stir sauce into slow cooker, then scrape down any sauce from sides of cooker with rubber spatula.
• Cover and cook until pork is tender, 5 to 6 hours on high or 6 to 7 hours on low.
• Turn off slow cooker, let stew settle for 5 minutes, then remove fat from surface using large spoon.
• Stir in cilantro and lime est and juice.
• Let sit for 15 minutes to thicken slightly.
• Season with salt and pepper to taste.
• Serve.
