Sunday, November 11, 2012

Slow Cooker Spicy Pulled Pork

This is a variation of my Spicy Shredded Beef recipe with the use of a 8 pound pork shoulder. Normally I would do the Beer Butt BBQ with this cut of meat, but we wanted to mix it up. The great thing about this recipe is that the sauce is thin enough to just serve as a moisture for the meat and additional sauces of choice can be added. I also love the versatility of this recipe; with this one recipe my family was able to eat wraps, sandwiches, and, probably the best way, as pulled pork cheese fries! Another bonus is that this was a slow cooker recipe.

Ingredients:
8 Pound Pork Shoulder
12 ounces Chipotle in Adobo
24 ounces Water
1 Large Yellow onion, quartered
2 Tablespoons Garlic Powder
2 Tablespoons Salt
4 Tablespoons Apple Cider Vinegar
2 Tablespoons Worcestershire

1. Place the pork shoulder into the slow cooker fat side up.
2. Top with the chipotles in adobo sauce.
3. Without pouring over the top of the pork, so as to not disturb the chipotles, add the water, onion, salt, vinegar, and worcestershire to the cooker.
4. Place the lid on the slow cooker and set to LOW.
Note: I have a lid that latches onto the cooker and this helped to keep the moisture inside.
5. Cook for a minimum of 12 hours before removing from the pot.
6. To shred the meat, place on a baking sheet and shred with 2 forks.
7. Place the meat in a large, sealable bowl. Add 4-5 large ladles of juice from the slow cooker to the meat. Toss to combine.
8. Serve with your favorite sauce, on a sandwich, in a wrap, etc. The options are endless.


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