Remove the stems and seeds of the ancho chilis then soak them in the boiling water for about 20 minutes, or until soft.

Taste the water the chilis were soaked in.  Some people find the earthy taste delicious, but to others it can read as bitter.  If it's unpleasant to you, strain the chilis and use a half cup of rabbit bone broth to blend the chilis in.

Blend the ancho chilis and the water they were soaked or rabbit bone broth in until you get a slurry.  Add all the spices in and mix until well combined.

Quarter the tomatoes, slice the peppers, and quarter the onions. I like them to be in larger pieces so they don't fully disappear during cooking.

Put a layer of chopped vegetables at the bottom of your crock pot, then a layer of rabbit shoulders, followed by another layer of vegetables.  Pour the ancho chili slurry over the top.

Chop or grate the butter and sprinkle it on top.  You could also use olive oil, chili oil, or some pork fat.  We want to add a little fat to the mixture because rabbit is very lean.

Remove the bones.  Start by straining the meat (reserve the liquid!). Remove as many large bones as you can.  Then take a ceramic plate (not plastic) and drop pieces of meat on to the plate.  When the meat hits the plate, you should hear if there is a small bone in it.  If you hear the plink of a small bone, remove it.  

Shoulders have many, many small bones so you want to carefully pick through to ensure you're not serving a hazard.

Spread the cleaned meat and vegetables on a sheet pan and broil on high for 5 minutes or until the meat gets crispy edges.  You may want to toss with a little oil to help the crisping.

Serve in your favorite way!  This meat makes great tacos, burritos, toppings for rice bowls, and more!