Beer-Braised Pork Ragu

In the crock of a 6-quart slow cooker, evenly place the onions, tomatoes, garlic, chipotle peppers, peppercorns, thyme, oregano, paprika and salt.

Heat the olive oil in a large Dutch oven. Season the pork with salt and pepper and sear on each side, about 3-4 minutes.

Place the pork inside the slow cooker. Pour in the beer, chicken stock, soy sauce and tomato paste. Nestle the pork down into the liquid. Cook on low for 6 hours or on high for 3 hours.

Remove the pork from the slow cooker and shred with 2 forks. Place the shredded pork back in to the slow cooker. Add salt and pepper to taste. Reduce the temperature to low and keep warm.

Meanwhile, cook the rice according to package directions. Serve the cooked pork over the rice.

Notes:
Feel free to add any extra veggies that you have on hand.
You don’t have to trim the fat from the pork, I just prefer to do it that way.