Sorghum Street Tacos - Sorghum Checkoff

Name: Sorghum Street Tacos - Sorghum Checkoff
Ingredients: 1 medium sized pork Boston Butt, approximately 4lbs (for Pork:); 3 dried chili guajillo peppers or 1 can of La Costena brand chipotle peppers in adobo sauce (for Pork:); 1 medium onion, cut into fourths (for Pork:); 4 cloves of garlic, peeled (for Pork:); 3 tablespoons of cumin (for Pork:); 1 1/2 tsp salt or to preference (for Pork:); 1 1/2 black pepper or to preference (for Pork:); Water or chicken broth (for Pork:); 1 small can of pineapple, crushed or sliced (for Pork:); 2 cups sorghum flour (for Tortillas:); 1/2 can chipotles sauce, about 3 ounces (for Tortillas:); 1 + 1/4 cups water (for Tortillas:); 2 tsp xanthan gum (for Tortillas:)

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Spice-rubbed pork slow cooker meal with chipotle-infused tortillas; cooked low for 8 hours or high for 4, then hand-pressed tortillas make this dish hearty and flavorful.

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Ingredients

1 medium sized pork Boston Butt, approximately 4lbs (for Pork:)
3 dried chili guajillo peppers or 1 can of La Costena brand chipotle peppers in adobo sauce (for Pork:)
1 medium onion, cut into fourths (for Pork:)
4 cloves of garlic, peeled (for Pork:)
3 tablespoons of cumin (for Pork:)
1 1/2 tsp salt or to preference (for Pork:)
1 1/2 black pepper or to preference (for Pork:)
Water or chicken broth (for Pork:)
1 small can of pineapple, crushed or sliced (for Pork:)
2 cups sorghum flour (for Tortillas:)
1/2 can chipotles sauce, about 3 ounces (for Tortillas:)
1 + 1/4 cups water (for Tortillas:)
2 tsp xanthan gum (for Tortillas:)