This recipe for slow cooker chipotle pulled pork is finger licking good (literally, it’s pretty messy so you will likely lick your fingers if you don’t have a napkin handy). My step-son Evan’s favorite food is BBQ and last week he mentioned that he was craving a pulled pork sandwich. This is his last week in California this summer before he returns to New Jersey for his junior year in high school, so I thought I’d try out a slow cooker pulled pork recipe. It turned out pretty darn good. I used chipotle in adobo to give it a kick and depth of flavor.
One of the best things about this recipe is how versatile the finished result is. I ate my pulled pork with a side of veggies and a big hunk of avocado, Evan ate his on fresh brioche rolls, I made a quesadilla with the meat and some leftover beans for Ellington and my husband had his over brown rice (Sienna hasn’t ventured into the land of pork yet). The plan is to have it as tacos later this week. After having two large sandwiches (he also added BBQ sauce and coleslaw to his brioche rolls), I asked Evan if he had had enough to eat. He responded, “Yes, and it was very very good. It gets my stamp of approval!”. This level of enthusiasm is pretty major from a 16 year old. I asked him if it was his favorite meal that I’ve made this summer and he said, “Yes, it is. But my most favorite meal you’ve ever made is that Greek chicken gyros you made that time in the Hampton’s”. That is everyone’s favorite and I will definitely post it before summer is over!
This recipe also yields a lot of meat so, unless you have a growing teen in the house like me, you should have enough to freeze for a future quick dinner. Since the meat does have a kick to it, I will point out below when to remove the meat and stash it for anyone who doesn’t like spicy (like my littles).
Slow Cooker Chipotle Pulled Pork Recipe
|Prep time||45 minutes|
|Cook time||8 hours|
|Total time||8 hours, 45 minutes|
- 1 pork shoulder (pork butt) (5-7 pounds)
- 3-4 chipotle peppers in adobo sauce (use 1 or 2 if you want very little spice) (chopped)
- 1 1/2 onions (diced)
- 7 garlic cloves (chopped)
- 2 tablespoons chilli powder
- 1 1/2 tablespoon cumin powder
- 1/4 cup brown sugar
- 1/3 cup red wine (or other) vinegar
- 2 tablespoons fresh oregano
- sea salt and black pepper
- cilantro (optional garnish)
|Generously season entire pork shoulder with salt and pepper and sear all sides in a pan on medium high heat.|
|Place seared pork (fat side up) on top of onions in the crockpot. Top with the rest of the ingredients.|
|Cook in crockpot on low for 8 hours.|
|Remove meat from the crockpot and shred with two forks. **At this point, set aside any meat that you do not want to to be spicy.**|
|Return the shredded pork to the sauce and season with salt to taste. Skim fat from the top and serve. If you have time, let cool, refrigerate and then skim the fat from the top. I find this latter method easier to get the majority of the fat from the dish.|
|Top with cilantro and serve on tortillas, brioche buns, over rice or however you'd like.|