1tablespoonsauce from can chipotle chiles in adobo
2cupspineapple juice
3/4cupmaple syrup
2clovesgarlicminced
2tablespoontomato paste
1tablespoonliquid smoke
3-4poundsboneless chuck roast
1teaspoonsalt
Instructions
Add the chile, sauce, juice, maple syrup, garlic, tomato paste, and liquid smoke to a food processor; pulse until smooth.
Pour sauce into slow cooker.
Add roast, fat side up, to slow cooker.
Sprinkle roast with salt.
Cover, and cook on high for 6 hours.
Shred meat with 2 forks, and return to sauce.
Continue cooking for 30 minutes.
Notes
To make and freeze ahead of time:Pour sauce into freezer-safe container.Add roast and seal. Freeze for up to three months. Nutrition values are estimates. Thaw, salt, and cook as directed.