Crock Pot Pulled Pork With Chipotle Sauce

Chipotle Pulled Pork

Diana Rattray

  • Total: 5 hrs 10 mins
  • Prep: 10 mins
  • Cook: 5 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
550 Calories
27g Fat
29g Carbs
45g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 550
% Daily Value*
Total Fat 27g 35%
Saturated Fat 9g 46%
Cholesterol 161mg 54%
Sodium 825mg 36%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 4%
Protein 45g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pulled pork is a favorite Southern sandwich filling and often made with barbecue sauce. This pulled pork has a tasty, spicy twist, thanks to a little chipotle in the sauce. A purchased barbecue sauce makes this dish very easy, and the extra heat from the canned chipotle peppers seasons it perfectly.

Pulled pork is an ideal slow cooker dish—the pork butt or shoulder becomes so tender after several hours of cooking that it can be pulled apart with two forks. Serve this flavorful pulled pork on toasted split buns for a satisfying family meal you'll make again and again.

Ingredients

  • 1 pork butt or shoulder (boneless, about 3 pounds)
  • Salt and pepper
  • 1 tablespoon canola oil
  • 1 1/2 cups coarsely chopped onion
  • 1 bottle (18 ounces) hickory barbecue sauce (such as Bull's Eye, or your favorite brand)
  • 2 large canned chipotle peppers in adobo sauce (finely chopped with about 1 tablespoon of the adobo sauce)
  • 2 teaspoons Worcestershire sauce

Steps to Make It

  1. Remove the netting from the pork roast and cut in half. Sprinkle all over with salt and pepper.

  2. In a large skillet, heat the oil over medium heat.

  3. Brown the pork on all sides in the oil; transfer the pork to the slow cooker, keeping the oil in the skillet.

  4. Brown the onions in the same oil in the skillet, and then transfer to the slow cooker.

  5. Combine the barbecue sauce, chipotle peppers with adobo, and Worcestershire sauce in a bowl or measuring cup; pour over the pork and onions.

  6. Cover and cook on high for 4 1/2 to 6 hours, or until the pork is easily shredded with two forks.

  7. Remove the pork to a large bowl. Using two forks, shred the pork.

  8. If the liquid in the crockpot is very thin, transfer it to a saucepan and boil for 5 to 7 minutes to reduce and thicken somewhat. Pour the liquid back into the slow cooker; add the shredded pork and continue cooking on low for about 20 to 30 minutes longer.

  9. Serve the pulled pork on split toasted rolls with coleslaw and baked beans, along with macaroni and cheese, potato salad, or your favorite sides for barbecue.

  10. Enjoy!