Worked fine but would have liked a stronger flavour (marinated for 24h) - next time, add more chipotle. When removing the foil I saved the juices and then poured these on the pork after it was shredded.
We had this with steamed new potatoes and a carrot salad with a lemon dressing:
olive oil to taste
juice 1/2 lemon
zest 1 lemon
1/4 to 1/2 tsp harissa
1/2 tsp each coriander, cumin, sumac
maple syrup or honey if the lemon is a bit too much
Salad: 3 large grated carrots, 1 preserved lemon chopped small, 4 shredded mint leaves, half a bag of mixed leaves inc. rocket.
The dressing went down really well so next time I would use the whole lemon and multiply up accordingly!