Chipotle Pork or Beef Tacos

I prefer Pork for this dish, but beef is yummy too!

1 2-3lb Pork or Beef Loin
32 oz Chicken or Beef Broth
1 16 oz can Whole Tomatoes
1 Large Yellow Onion
4 Cloves Garlic
1/4 C Brown Sugar
3 Tbsp Smoked Paprika
1 Tbsp Ground Red Peppers
1/2 small can Chipotle Peppers in Adobo Sauce

1. Peel garlic cloves. Dice Onion. Use kitchen shears to dice up tomatoes in can.
2. Save half of the Chipotle peppers and sauce for later use (they freeze well). Use kitchen shears to break up peppers.
3. Place all ingredients in a large Crock pot and cook on medium heat (6 hours). You may need to add water to cover meat. If so, add a little salt.
4. When meat is tender enough to shred with fork (about 6 hours), remove from pot. Shred with two forks.
5. Remove all but 2 cups of broth from crock pot. (I freeze the extra for use next time!). Taste the remaining broth and season if needed. (Salt, ground red pepper, smoked paprika).
6. Add shredded beef back to broth and simmer in Crock pot for another 30 minutes to an hour.

Drain the meat and Serve with Soft Flour Tortillas, Cilantro, Shredded Cheese, Sour Cream, lettuce, and your favorite salsa. (I love tomatillo salsa with this dish) Goes well with Spanish Rice and Pinto or Black beans.