Ingredients
- 3 ½ to 4 lb pork shoulder, bone in
- 3 tbsp olive oil, divided
- 1 medium Vidalia onion, diced
- 1 cup carrots, peeled and coarsely chopped
- 1 cup celery, coarsely chopped
- 1 tsp minced garlic
- 1 cup BBQ sauce
- 1 cup red cooking wine
- 2 tbsp apple cider vinegar
- 2 x bay leaves
- 1 tsp dried oregano
- 2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1 x chipotle pepper in adobo sauce, minced fine
- 1 Tablespoon or to taste adobo sauce
- 1 28 oz. can crushed or ground tomatoes
- 1 15 oz. can tomato sauce
- shredded cheddar cheese, chopped fresh cilantro, and sour cream for garnish – optional
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