Go get a 3-4 lb. pork butt
1 small can of chipotle peppers in adobo sauce
(yes, your grocery store does have it...it's in the Hispanic food section in a quiet, unassuming little can)
Half an onion
Penzey's Arizona Dreaming spice blend
(If you don't have Penzey's that makes me very sad, but you can fake it w/ some ground chili pepper, onion and garlic powder, lemon peel, paprika, and cocoa)
Plop that roast into your crockpot, dump the can of peppers on top and around the sides, slice up the onion and toss that in there, then sprinkle the top with brown sugar and the spice blend. Let it cook on low all day.
Now, take the roast out, let it cool a bit, then grab a couple of forks and shred that puppy up.
Put that in a deep-sided skillet, sprinkle the top w/ more brown sugar, add about 1/2 cup of the liquid from the crockpot and some of the sliced onion, and, this is important, so listen up...
DO NOT ADD MORE THAN ONE OF THOSE PEPPERS TO THE SHREDDED MEAT...OR YOU WILL DIE.
So, here's where it gets kinky...
take a whole fresh peach, peel it, then dice it up and toss that in the pan with everything else.
(It helps if it's a Georgia peach which you have just purchased straight from the farmer's truck, but we can't all be that lucky)
Put the lid on the pan and let it simmer for awhile.
Then remove the lid and let the liquid boil off.
Serve w/ flour tortillas, fresh tomatoes, homemade pico de gallo, sour cream, cheese, and your favorite sides (we like black beans and Santa Fe rice).
Love ya madly!