2-3chipotle peppers packed in adobo(individual peppers, not full cans!) coarsely chopped* (add more for more heat)
2tablespoonsadobo sauce from the canned chiles
2teaspoonsminced garlicabout 4 cloves
2tablespoonsPompeian Jalapeño Red Wine Vinegaror substitute regular red wine vinegar or additional orange juice
Corn tortillasfresh cilantro, lime wedges, and feta cheese or queso fresco
Arrange the squash around the edges of a 4-quart or similar slow cooker. Sprinkle with 1/2 teaspoon salt.
Season the pork with the remaining 1 1/2 teaspoons salt and black pepper. In a small bowl, combine the cumin, cinnamon, olive oil, chipotle chiles, and adobo sauce to form a paste. Rub all over the pork. Place the pork in the center of the slow cooker (it may overlap slightly with the squash). Top with the onion and garlic. Pour the orange juice and red wine vinegar over the top.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours (the actual cook time may vary based on your slow cooker). Once the meat is tender and cooked through, remove from the slow cooker and transfer to a plate to cool slightly. Shred the pork, then transfer to a large bowl, along with any of the rub that may have come off during shredding. With a slotted spoon, remove the squash and onions from the slow cooker and place in the bowl with the pork. Toss to combine.
To serve: warm the tortillas in the microwave (I like to cover mine with a lightly damp paper towel to prevent them from drying out. Fill, then garnish with cilantro, fresh lime juice, and cheese.
*Ingredient note: Look for chipotle chiles in adobo in the Hispanic food section of most major grocery stores