Directions

1. In processor, purée onion, chicken broth, ketchup, chipotles in adobo, creamy peanut butter, 5 cloves garlic, and cocoa until smooth. Sprinkle salt all over pork shoulder; place in 6- to 7-quart slow-cooker bowl. Pour onion mixture over pork. Cook 5 to 6 hours on high or 8 to 9 hours on low until pork is tender but not falling apart.
2. Transfer pork to cutting board. Pour sauce into fat separator. When pork is cool enough to handle, remove and discard fat. Pull pork into bite-size chunks. Serve over curly egg noodles along with sauce. Garnish with orange wedges and green onions.