Try making it with fewer chipotle peppers the first time, then if you like it hotter you can gradually increase the amount until you reach your preferred level of spiciness.
It can also be served as a stew but I like to use it as a filling for tacos and tostadas with bit of sour cream or some shredded cheese to offset the heat of the peppers.
Super Spicy Sun Oven Stewed Pork
2 tablespoons vegetable oil
1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
2 onions, chopped
1 (12-ounce) bottle of beer
3 t0 5 chipotle peppers in adobo sauce plus 2 to 3 tablespoons sauce
2 teaspoons ground cumin
Salt and pepper to taste
Set Sun Oven out to preheat.
Heat the oil in a Dutch oven over medium-high heat. Add the pork, in two batches, and brown on all sides.
Transfer the pork to a bowl and set aside. Turn the heat down to low and add the onions, stirring to scrape up any browned bits.
Cover and cook, stirring occasionally, until the onions are golden, about 10 minutes. Add the browned pork, beer, chipotles, adobo sauce, cumin, salt, and pepper.
Give the mixture a good stir, replace the lid and transfer to the Sun Oven. Cook until the pork is fork tender, 1 1/2 to 2 hours. Transfer the pork to a cutting board. Using two forks, shred the chunks into small pieces.