• Preheat oven to 300 degrees.
• Dry pork butt well with paper towels, and season on all sides with salt and pepper.
• In a large dutch oven, heat oil over medium-high heat.
• Brown pork on all sides ( 5-6 minutes a side). Once pork is well browned, set aside on a plate or tray.
• Add onions and garlic to pot, reduce heat to medium-low, and cook 2 minutes, stirring occasionally, and scraping up toe fond/browned bits. Stir in coriander and smoked paprika, and cook until just fragrant, 30 seconds.
• Add chopped chipotle peppers, adobo sauce, honey, orange juice, lime juice, beer, and bay leaves. Stir to combine, and scrape up any remaining fond from the bottom of the pot.
• Add pork back to pot.
• Cover with Dutch oven lid, and transfer to preheated oven for 3 hours.
• After 3 hours, carefully remove pork and bay leaves from the pot. Discard bay leaves.
• Shred pork with 2 forks, discarding any large pieces of fat.
• Add shredded pork back to pot liquid, and toss to combine.
• Optional: Spread the pork over a foil-lined baking sheet, and place under your oven’s broiler on high 3-5 minutes to crisp up the pulled pork before serving.

Crock Pot

• If you want to make this recipe in the crock pot, you would follow steps 1-6, then finish the remaining steps in the crockpot, and cook on low for 6-8 hours.

Instant Pot

• If you want to make this recipe in the Instant Pot, you could do steps 1-6 using the saute function on your pressure cooker (but with the pork cut into 2" pieces), then cook on high pressure for 40 minutes. After 40 minutes, turn Instant Pot off, and allow to natural release for 10 minutes, then release manually. Then shred pork and add back to the liquid.