Chipotle Pork Tacos

In small bowl, combine chopped chipotles in adobo, chili powder, lime peel with 1/2 teaspoon each salt and pepper. Cut pork shoulder (Boston butt) into 4 equal pieces. Season with rub mixture.

In 6- to 7-quart slow cooker bowl, whisk together ketchup, orange juice, Worcestershire sauce, cinnamon, and 1/4 teaspoon each salt and pepper; add onion and garlic. Place meat on top of vegetables in slow cooker bowl.

Cover and cook 7 hours on high or 10 hours on low, or until very tender. Transfer meat to cutting board. Skim and discard fat from cooking liquid.

With hands, shred meat (discard fat and gristle). Return meat to slow cooker bowl with sauce. Serve meat with flour tortillas (soft-taco size), shredded green cabbage, sliced radishes, cilantro, and lime wedges.