Adobo Pork Sandwich

Ingredients

FOR THE PORK:

• 1/2 cup Onion, chopped
• 1 1/2 tbsp. Honey
• 1 tsp. Ground Cumin
• 1/8 tsp. Ground Cinnamon
• 9 large Garlic Cloves, peeled
• 4 Chipotle Chiles, canned in Adobo Sauce
• 1 Lime
• 2 tbsp. Corn Oil, divided
• 1 1/4 lb. Boneless Pork Shoulder, trimmed
• 3/4 tsp. Kosher Salt
• 1/2 cup Chicken Broth

FOR THE ONIONS:

• 3 medium or large Onions
• 2 tbsp. Corn Oil
• 4 tbsp. Butter
• 1 tsp. Salt
• 5 pieces whole Star Anise

Directions

FOR THE PORK:

1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel.
2. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth.
3. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.
4. Add to crockpot and cook on low for 4-6 hours, until pork is tender

FOR THE ONIONS:

1. Heat olive oil and butter, add onion slices
2. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion).
3. Heat the pan on medium high heat until the oil is shimmering.
4. Add the star anise and let simmer for 1 minute.
5. Add onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Add more butter as needed.