Monday, February 6, 2012

Slow Cooked Chipotle Rubbed Pulled Pork


This is one of my favorite recipes of all time.


We had company the other day, and in four drafts of the menu possibilities, this smoky succulent little meal made the short list every time.


It is so moist.


It is so tender.


It is so flavorful!


And best of all... it is SO EASY!!


The guests loved it, and most importantly...


... so did my husband.

I served it in some homemade flour tortillas with guacamole, sour cream, cilantro and lime juice, but I also used some leftovers the next morning in a heavenly scrambled egg taco. It would work fine on a bun, or on its own aside beans and corn.

Just make it.

Slow Cooked Chipotle Rubbed Pulled Pork

For the rub:
1 Tbsp. kosher salt (you may need more to taste after it's finished cooking, but this is for the rub)
1 Tbsp. garlic powder
1/2 Tbsp. onion powder
1/2 Tbsp. dried oregano
1/2 Tbsp. Chipotle powder

Olive oil
3-5 lb. pork shoulder roast

1. Mix all rub ingredients together in a small bowl.

2. Pour 1/2 the rub onto the shoulder roast (in a crock pot or dutch oven) and drizzle several tablespoons of olive oil on top. Rub thoroughly onto the top and sides (adding more oil if it's too pasty). Flip the roast over and repeat on the other side, being sure to use all of the rub.

3. Put lid on crock pot or dutch oven. Cook on low crockpot setting (or 200° oven) for 12-18 hours, or until the meat shreds easily with a fork. There should be no resistance whatsoever. Taste and adjust seasoning (adding any or all of the rub ingredients). Shred and serve.

Canned chipotle peppers are, in my opinion, way stronger and hotter than the powder. I'm sure you could easily use the canned ones if that's what you've got, but I couldn't tell you how many to use. The powdered version has never failed me.
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13 comments:

  1. KarenFebruary 6, 2012 at 4:27 PM

    Ohhh, my.   I knew there had to be a reason I have a crockpot.  Now I need the pork roast and the chipotle powder.  I'm going shopping tomorrow....

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  2. Priest's wifeFebruary 6, 2012 at 5:45 PM

    this looks so yummy! I'm going to make it before lent starts!...I've never even tried to make tortillas before

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  3. KristyBFebruary 7, 2012 at 6:27 AM

    Looks really tasty.  I don't know your tolerance level, but how spicy is it?  1/2 tbsp doesn't seem like too terribly much on a whole roast, but I don't know.  I'd have to watch my crock too... it's got an automatic off after 10 hours.  Did you start yours overnight?

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  4. Farmer's City WifeFebruary 7, 2012 at 10:13 AM

    hehehe, that's awesome :-D.

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  5. Farmer's City WifeFebruary 7, 2012 at 10:14 AM

    Oh goodness... do you do the full fast that's just about vegan? That's intense! You'll need some pre-Lenten pulled pork (and grace) to get through :-D.

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  6. Farmer's City WifeFebruary 7, 2012 at 10:20 AM

    Well, I think chipotles packed in adobo sauce are really hot, but I think this (with the powder) just has a little kick. I'd probably serve it to children :). I suppose it also depends on how big your roast is... an 8 pound whopper will probably need some more seasoning, anyway, but a three pound roast with 1/2 Tbsp. is gonna be a little hotter.

    I did start mine the night before and actually cooked it in the oven for 24 hours on 200, but I took the pictures after 16 hours of cooking, and I checked it (and it was done) at 14 hours. On a low low heat you can't really overcook it, I think... undercooking so that it won't shred is the greater problem :).

    How's that for the most uninformative scattered answer ever? :-D I hope somehow it helps!

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  7. Katherine StroudFebruary 10, 2012 at 2:33 PM

    That looks fantastic. I am so going to try that! Thanks for the recipe!

    BTW, I'm giving you a Liebster Award. Go to my blog for details: http://www.blogger.com/blogger.g?blogID=4557258373187888545#editor/target=post;postID=3034575304799918519
    God Bless†

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  8. Katherine StroudFebruary 10, 2012 at 2:38 PM

    Sorry. I appear to be copy/paste impaired. :::sigh:::

    http://www.havingleftthealtar.com/2012/02/liebster-award.html

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  9. Farmer's City WifeFebruary 10, 2012 at 4:17 PM

    Thanks so much!! Your kind words made my day :).

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  10. R.February 18, 2012 at 11:55 AM

    Tex, This recipe was pretty darn good.  I now have some faith(infused with doubt) that over a period of time(eternity?) you may(possibly) become as good a cook as me. R.

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  11. KarenFebruary 18, 2012 at 6:15 PM

     I made this today.  Nobody liked the look of the meat going into the crockpot.  Then everyone started wandering into the kitchen asking what smelled so good.  I said "pork" because we have a standing joke about how nobody in our family likes (or thinks they like) pork.  Then I pulled it apart and toasted some buns.  First, my husband announced that he thought it was really good. Carnivore son said he liked it.  Daughter who is a meat minimalist said she would definitely eat this again, and snitched a bit more.  I am in shock.  ALL of my family really liked this! 

    We have a winner!

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  12. Farmer's City WifeFebruary 23, 2012 at 9:09 AM

    As I've yet to sample your culinary arts, I'm afraid the burden of proof lies on your side :-p. I think it's time for a throw-down... Bobby Flay style.

    I miss you.

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  13. Farmer's City WifeFebruary 23, 2012 at 9:10 AM

    That is so wonderful, Karen!! Thank you so much for reporting back :)!

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