pulled pork lettuce wraps with avocado aioli... 8 hours

 the goods:

pulled pork:
pork shoulder (about 2 pounds)
1/2 and onion, sliced
1/3 cup maple syrup
1/3 cup apple cider vinegar
1 teaspoon salt
2 teaspoons chili powder

avocado aioli:
1 avocado
1/4 cup mayonnaise
2 limes, juiced
2 garlic cloves, minced
salt and pepper, to taste

lettuce wraps:
1 head iceburg lettuce, broken into cups
sliced sweet peppers

Trim pork shoulder of excess fat (cutting in half if necessary). Place onion slices in the bottom of a slow cooker. Place pork shoulder on top. Whisk together maple syrup, apple cider vinegar, salt, and chili powder. Pour over the pork. Cook on low heat for 8 hours or until pork is fall-apart tender. Remove from slow cooker and place in a large bowl. Shred using two forks, adding cooking liquid as needed to moisten.
Meanwhile, add the avocado, mayonnaise, lime juice, and garlic to a food processor. Pulse until smooth, season with salt and pepper, and pulse again until smooth.
Pile pork into lettuce cups, top with avocado aioli, and sliced sweet peppers. Enjoy!