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Peppery Pulled Pork

Hatch Peppery Pulled Pork

Peppery Pulled Pork on bun

 

Flavorful, tender pulled pork with the right amount of peppery spiciness! Just adjust heat by adding the green chiles back in with  the proportion that works for you!

I initially was planning on that nice apple touch from the cider … but when you taste this, it’s that peppery flavor that hits you first. This dish has an interesting, unique flavor from the combination of spices. Because you add the chiles back in to adjust heat (and add serranos if you want), this is an ideal dish for a party. Set up two crockpots – one for medium hot and one for really hot. You’ll make all your guests happy.

I used Lulu’s Superhot chiles for this recipe. This is a green chile that you can only buy from The Chili Guys and Lulu’s Farm (303-455-4030). It is a very hot chile – flavorful and just a little milder than a Dynamite – perfect for this type of recipe. Many of you will find it more convenient to use Select New Mexico hot green chiles and add a serrano chile – but test the heat level before you add that serrano.

[I’m taking a break right now and fixing myself a Peppery Pulled Pork in a pita pocket…. ok, I’m back. Had it in a mini whole wheat pocket. Great snack!]

Peppery Pulled Pork
 
Prep time
Cook time
Total time
 
Flavorful pulled pork easy to adjust heat level by adding some of the chiles back in after shredding. Great for any party!
Author:
Recipe type: Entree
Serves: 12
Ingredients
  • 2½ lbs boneless pork shoulder
  • 1½ tsp kosher salt
  • 1 tsp freshly ground pepper
  • 3 tbsp olive oil
  • 1 onion, sliced (about 1½ cups)
  • 4 garlic cloves
  • 1 tsp dark brown sugar
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ⅛ tsp ground cinnamon
  • 2 cups unfiltered apple cider
  • 1 cup chicken broth
  • 1½ cups hot green chiles (either whole or diced)
  • optional: 1 serrano chile, cole slaw
Instructions
  1. Season pork shoulder with pepper and salt. Heat oil in very large skillet or pot until very hot. Brown pork on all sides, turning as needed, about 10 minutes total.
  2. Place in crockpot with remaining ingredients and cook on low for 10 hours.
  3. Cut off a small chunk and taste for desired heat level. If not hot enough, add a stemmed and seeded serrano chile, finely minced. Cook for another 2 hours or until falling apart.
  4. Remove pork from the broth onto a large plate and let cool to where you can handle it. With a slotted spoon, fish out the chiles and onions and put in a separate bowl. Pour the broth into yet another bowl.
  5. With 2 large forks, shred the meat. Put the shredded pork back in the crockpot to keep warm for serving.Some like to serve the pork like this on a bun with cole slaw. Others like to mix in some of the chiles and onions (my preference) to add some heat and flavor back in.
  6. If you used whole chiles, chop them up into chunks or strips. Blend the chiles with the pork to the balance you desire.
  7. To serve at a buffet party, put out on the table the crockpot with the pulled pork, a plate of small buns or pita pockets, a bowl of cole slaw, and the remaining chiles and onions in a serving dish on the side. Let people build their own sandwiches. Many love the option of adding more chiles and onions themselves.

 

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