Easy Slow-Cooker Pork Tacos

I'm always look for a good slow-cooker recipe that doesn't call for a can of "Cream of ..."  I adapted this from a Serious Eats recipe.

FORMULA:

3 tablespoons packed brown sugar
1 tablespoon ground coriander
1/3 cup cider vinegar
Kosher salt
1 pound pork butt
1 carrot
2 cloves garlic, peeled
1 medium onion, quartered
3 tablespoons bottled or homemade barbecue sauce
1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce

 
PROCESS:
 
Mix together brown sugar, ground coriander, vinegar and 1 ½ tablespoons salt in bowl large enough to fit pork. Add pork, toss to combine, and cover with plastic wrap. Refrigerate overnight.

Add half of carrot, garlic, and onion to bottom of slow cooker. Add pork and 2 tablespoons juice from marinade. Pour ½ cup water over pork. Cook on high for 4 hours or low for about 8 hours. Pork should be very tender and shred easily. Transfer to bowl, leaving vegetables behind. Shred with two forks. Add ½ teaspoon salt, three tablespoons broth, and barbecue sauce. Stir in minced chipotle and adobo sauce to taste. Season to taste with salt.