Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
Ingredients
- 4.5 pound pork shoulder butt
- 1 large onion, large dice
- 3 large cloves garlic, finely diced
- one 7.5 ounce can chipotle in adobo sauce, pureed
- 2 cans Dr. Pepper
- 2 tablespoons brown sugar
- salt and pepper
Season the pork butt generously with salt and pepper. Set aside. Cut the onion into large chunks and place in the bottom of the slow cooker. Chop the garlic and add it to the crock pot. Place the seasoned pork in the slow cooker.
Puree the chipotle in adobo sauce and pour it over the pork. Next pour the two cans of Dr. Pepper into the crock pot. Add the brown sugar and stir to dissolve.
Cover the slow cooker and turn it on at the low setting. Cook for 8 to 10 hours, or until the pork pulls easily apart. One indicator that the pork is ready is that you will be able to easily pull the one single bone away from the meat and remove it from the pot. I was easily able to remove the bone after exactly 8 hours of slow cooking. Be careful. That bone is H-O-T!
Next, remove the pork from the sauce onto a board or a pan where you will be able to shred the meat. I used a ceramic pie plate. Using two forks, pull the meat apart. Discard any pieces of fat. At this point is should pull apart very easily. If not, return it to the pot and cook for another hour or two.
If not serving right away, cover and refrigerate both the meat and the sauce. I decided to make this a day ahead so that I could refrigerate the sauce so it would be easy to remove the fat. Return the pork to the sauce and heat through before serving.
