The frst time I served this to a large crowd, it turned out to be the lie o the party! Now it’s my go-to recipe or most casual gatherings. For anyone on a paleo- or low-carb diet, you can serve the pork in lettuce leaves (butter lettuce is best) instead o buns.
MAKES 10 SANDWCHES
Nonstick cooking spray1 5-pound pork loin end roast, well trimmed of fat½teaspoon sea salt2 teaspoons olive oil2 large Vidalia onions, cut into1-inch-thick slices4 garlic cloves, crushed1 cup dry white wine1 18-ounce jar gluten-free barbecue sauce¼ cup gluten-free light brown sugar1 canned gluten-free chipotle chili enadobo, plus one tablespoon adobo sauce10 gluten-free hamburger buns; or 10 gluten-free tortillas, warmed
Grease a large skillet with a generous layer of cooking spray,and heat it over high heat.
Sprinkle both sides of the pork roast with the sea salt, placeit in the skillet, and cook, turning it occasionally, until it isbrowned on all sides, 8 to 10 minutes. Transfer the roast to aslow-cooker on the high setting, or to a stockpot set over lowheat.
Place the oil and onions in the same skillet. Reduce the heatto medium-low and cook, stirring occasionally, until the onionsbegin to soften, 8 to 10 minutes. Add a tablespoon of water if theybegin to stick. Add the garlic and cook for 2 minutes, or until itbecomes fragrant.
Transfer the onions and garlic to the slow-cooker or stock-pot. Pour the wine into the skillet and scrape up any brown bits