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Ingredients

• 1 Nonstick cooking spray
• 5 pounds Pork loin end roast
• 1/2 teaspoon Sea salt
• 2 teaspoons Olive Oil
• 2 Vidalia onions
• 4 Garlic cloves
• 1 cup Dry white wine
• 18 ounces jar gluten-free barbecue sauce
• 1/4 cup Gluten-free light brown sugar
• 1 Canned gluten-free chipotle chili en adobo
• 1 tablespoon Adobo sauce
• 10 Gluten-free hamburger buns
• 10 Gluten-free tortillas

Directions

1. Grease a large skillet with a generous layer of cooking spray, and heat it over high heat.
2. Sprinkle both sides of the pork roast with the sea salt, place it in the skillet, and cook, turning it occasionally, until it is browned on all sides, 8 to 10 minutes. Transfer the roast to a slow-cooker on the high setting, or to a stockpot set over low heat.
3. Place the oil and onions in the same skillet. Reduce the heat to medium-low and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes. Add a tablespoon of water if they begin to stick. Add the garlic and cook for 2 minutes, or until it becomes fragrant.
4. Transfer the onions and garlic to the slow-cooker or stock- pot. Pour the wine into the skillet and scrape up any brown bits from the bottom of the pan. Add the wine mixture to the cooker or stockpot, and then add the barbecue sauce, brown sugar, and chipotle chile with the adobo sauce. Cover, and cook in the slow- cooker for 6 to 8 hours on high, or simmer in the stockpot over low heat for 3½ to 4 hours, until the meat is tender and beginning to break apart.
5. Break up the meat with a fork and stir it back into the sauce. Serve on the hamburger buns or tortillas.