1 tablespoon each: brown sugar, apple cider vinegar
⅓ cup chipotle aioli
Mini sandwich rolls
Heat oil in a braiser pan with Teflon™ nonstick coating. Cook onions on medium to soften; remove & refrigerate. Rub roast with salt & pepper; brown meat in same pan on all sides; pour in broth & cider. Add garlic, thyme, bay leaves, cinnamon sticks; cover. Simmer 3 hours or till meat splits; shred when cool to handle. Strain pan liquid; separate & discard fat; remove onions from fridge & mix with brown sugar, vinegar and aioli. Mound on rolls with shredded meat and serve.