First off, sorry for the formatting of this post; can't for the life of me figure out how to get a line feed in here. Anyways, here's another recipe you could try. The chipotle should give a little bit of smoke flavor.Pulled Pork with Caramelized OnionsIngredients1 tablespoon extra-virgin olive oil 3 large onions, thinly sliced 1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes) 4 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon freshly ground pepper 1/2 teaspoon salt 1/3 cup cider vinegar 1 cup chili sauce, such as Heinz 1 1/2 to 3 teaspoons minced chipotle chile in adobo sauce (see Notes) 3 pounds boneless pork shoulder or blade (butt) roast, trimmed InstructionsHeat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce. NotesNotes: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.