For the chipotle sauce:
1 7-ounce can chipotle peppers in Adobo sauce
1 whole lime
1 tablespoon Better than Bouillon® ham base
1/3 cup apple cider vinegar
3 tablespoons minced garlic
1 packet taco seasoning
3 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup vegetable broth or chicken broth
For the spicy shredded pork:
4-5 pounds Prairie Fresh® pork shoulder butt (most pork butts are 8-10 pounds, buy a whole butt and cut in half, save the other half for another meal)
1/2 tablespoon kosher salt
1/2 tablespoon black pepper
2 tablespoons vegetable oil
1 yellow onion, diced
1 4-ounce can, diced green chiles (drained)
2 tablespoons tomato paste
1 cup chicken stock
2 bay leaves
For Birria tacos:
2 pounds spicy shredded pork
1 cup cooked chipotle sauce from multi-cooker pot
12-16 corn tortillas...