Midnight Caribbean Pork Sandwiches

Directions

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined.
• Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low 6-8 hours, until pork is tender.
• Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving.
• Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture.
• Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.