Trim any large pieces of fat from the pork butt roast (or pork shoulder). I love this cut of pork for a slow cooked dish - either in the slow cooker or for a long braise. It gets lovely and tender the longer it cooks

Remove the bone, if there is one, and cut the pork into 1inch cubes and sprinkle with a pinch of salt and pepper

Place the pork cubes into the slow cooker

Save a 1/2 cup of pineapple chunks from the can and place the rest of the can (including the juice) into a blender

Place the quartered onion, 2 chilies in adobo, the tablespoon of adobo sauce, 2-3 tablespoons of chili powder, 4 cloves of chopped garlic, 1.5 teaspoons of oregano, 1 teaspoon of cumin, 1 teaspoon of salt and 1/2 teaspoon of pepper into the blender

Blend the ingredients until the sauce is smooth. Taste and adjust the seasonings - you may want to add more chili powder or chilies in adobo. The sauce should taste fairly spicy as it will mellow as it cooks all day

Pour the sauce over the pork pieces in the slow cooker and stir to combine

Cook on low for 6-8 hours - until the pork is fork tender and falling apart. It smells so good!

Remove the pork from the sauce and shred with a fork

Add a few spoonfuls of the sauce to the pork to moisten and add flavor. I don't put the pork back into the slow cooker as it typically has more fat than I like

Serve on warm tortillas with pickled red onions (optional), cilantro and the remaining pineapple chunks. So yummy!