Serves: 5
Total Calories: 57

2 tablespoons vegetable oil
1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
2 onions, chopped
1 (12-ounce) bottle beer
3 to 5 chipotle peppers in adobo sauce, plus 2 to 3 tablespoons sauce
2 teaspoons ground cumin
salt and pepper to taste

Set Sun Oven out to preheat.
Heat the oil in a Dutch oven over medium-high heat. Add the pork, in two batches, and brown on all sides.
Transfer the pork to a bowl and set aside. Turn the heat down to low and add the onions, stirring to scrape up any browned bits.
Cover and cook, stirring occasionally, until the onions are golden, about 10 minutes. Add the browned pork, beer, chipotles, adobo sauce, cumin, salt, and pepper.
Give the mixture a good stir, replace the lid and transfer to the Sun Oven. Cook until the pork is fork tender, 1 1/2 to 2 hours. Transfer the pork to a cutting board. Using two forks shred the chunks into small pieces.

Nutritional Facts:

Serves: 5
Total Calories: 57
Calories from Fat: 48

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