Photo by Ken Burris. Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw.
1 tablespoon extra-virgin olive Oil3 large Onions, thinly sliced 1/3 cup raw cane Sugar, such as demerara or turbinado (see Notes) 4 cloves Garlic, minced 1 teaspoon dried Oregano1 teaspoon freshly ground Pepper1/2 teaspoon Salt1/3 cup cider Vinegar1 cup Chili sauce, such as Heinz1 1/2 to 3 teaspoons minced Chipotle chile in adobo sauce (see Notes) 3 pounds boneless Pork shoulder or blade (butt) roast, trimmed
1.Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.2.Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.3.Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 2 days. To finish, bring the sauce to a simmer and continue with Steps 2 & 3. The cooked pork can be refrigerated for up to 3 days.
Equipment: 4-quart or larger slow cooker.
Note: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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