Monday, February 6, 2012
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
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.