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Ingredients

• One 28-ounce can whole tomatoes, lightly crushed, with their juices
• 2 teaspoons Spanish smoked paprika (pimentn) or 2 chipotles in adobo, plus more to taste [I use 3 or 4 chipotles]
• 2 tablespoons sorghum molasses, cane syrup, or honey, plus more to taste [I use honey]
• 1/2 cup white wine vinegar, champagne vinegar, or cider vinegar, plus more to taste
• One 6-8 pound pork picnic shoulder (or Boston butt, if you prefer)
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 1/2 tablespoons canola oil
• 4 large plum tomatoes, cored
• 1 medium yellow onion, trimmed, peeled, and quartered
• 1 small bunch cilantro
• 1 red onion
• 24-36 flour tortillas

Description

Serious Eats