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Chipotle Pulled Pork

chipotle pulled pork

Chipotle Pulled Pork is an easy killer recipe – tangy, spicy, bursting with flavor, just perfect for game day parties. Always popular and freezes well.

I love pulled pork – and this Chipotle Pulled Pork is absolutely killer. It’s super easy to make, and for parties I like to separate it into two batches right after I shred it and make one batch mild or medium and the other batch hot. Usually at parties you get both hot and mild people showing up.

The secret to those two batches is that I put the whole can of chipotle chiles in adobo sauce in with the pork at the beginning. Then when I pull the pork butt out to shred it, I’m left with the liquid and the whole chipotle peppers. I fish out the peppers, chop them up, and set them aside. Then when I’m sauteeing the shredded pork with the liquid, I add the chopped peppers into the hot & spicy batch. Obviously, you add as much as you want to each batch to adjust the heat to taste.

My big secret to super tasty pulled pork is cooking the shredded pork in a skillet while adding the liquid back in gradually. I like to cook it so some of the pork is crispy, but most of it isn’t. I always save a little of the liquid to add in right before serving – that way I can be sure it will be moist as well as partially crispy. Note that when you pull the pork butt out of the slow cooker and shred it, you’ll find much of the spicy flavor of the broth hasn’t penetrated to the inside of the pork butt.

In the photo above, you can see some dark spots. The big one near the center is just pork fried up crispy. Many of the smaller ones are chunks of chipotle pepper.

My favorite way to eat this is in a half pita with cole slaw, but most people will prefer it on a bun. The problem with a half pita is the pita is flimsy and can fall apart in your hand. I like it anyway. Also, this freezes very well. Sometimes I’ll freeze the shredded pork and the liquid separately and sautee them together after I pull them out of the freezer. Yum! Hope you like it!

Chipotle Pulled Pork
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • Dry rub:
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 2 tbsp dark brown sugar
  • 2 tbsp paprika
  • ½ tbsp cayenne
  • ....
  • 5-6 lb pork shoulder roast
  • 2 cups orange juice
  • 1 cup apple cider vinegar
  • 2 tbsp Worcestershire
  • ½ tbsp liquid smoke
  • ½ tbsp garlic powder
  • 1 7-oz can chipotle chiles in adobo sauce
  • optional: Serve with buns & cole slaw
Instructions
  1. Mix the dry rub ingredients in a small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with a plastic bag or wrap and refrigerate for at least 2 hours or overnight.
  2. Combine the orange juice, vinegar, Worcestershire, liquid smoke, garlic powder and entire can of chipotle chiles in adobo sauce.
  3. Place in at least a 5 quart slow cooker. Pour the liquid mixture on top and cook on low for 6 to 8 hours until fork tender.
  4. Remove the roast from the slow cooker and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite sized pieces and set aside.
  5. Fish the chipotle peppers out of the liquid, chop well, throw out the stems, and set aside. Set aside ½ cup to a cup of the liquid
  6. If you want two batches of pulled pork - one hot and one mild, separate the pork and liquid into two batches. Brown them separately, gradually adding in the liquid and cooking until absorbed. If you want some of the pork crispy, cook until parts are crispy before adding the last bit of liquid.
  7. For the spicy batch, add in the chopped chipotles. You may want to add a small amount of chipotles to the mild batch and most of the chipotles to the hot batch. Just adjust the amount to desired heat.
  8. Serve hot with buns and coleslaw & enjoy!

 

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