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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chipotle And Coca-Cola Crock-Pot Pulled Pork

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The slow cooker is one of the greatest inventions EVER!. Set it and forget it. Every busy person has to just love a Crock-Pot. My Chipotle And Cola Crock-Pot Pulled Pork has to be my absolute favorite recipe for pulled pork. It’s so easy and delicious.

If you’d like to get my recipes for Slow Cooked Pulled Pork and/or my Fennel Slaw recipes, click on the links at the bottom of the page.

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Prep Time: 5 minutes
Cooking Time: 10 hours on high
Total Time: 10 hours 5 minutes
Yields: 8 to 10 sandwiches or servings
Equipment: 7-quart Crockpot, paring knife, chef’s knife

Ingredients:
3-pound bone-in (substitute boneless) pork butt, fat cap scored (pork shoulder)
3 large onions, peeled and quartered
3 garlic cloves, peeled and whole
1 7-ounce can of Chipotle peppers in Adobo
1/4 cup of Coka-Cola
2 dashes of liquid smoke
1/4 cup chicken broth, unsalted
1/4 cup of dark brown sugar
2 tablespoons of Kosher salt
1/2 cup of barbecue sauce (favorite brand)

Directions:
I’m using a bone-in pork shoulder (pork butt) here because any meat containing a bone will give you more flavor. Using a paring knife score the fat cap of the pork butt (as seen in the picture). Add Kosher salt and dark brown sugar, all over the top. With your hands rub the spices all over the top of the pork allowing the spices to seep down into the crevices of the scored fat.

Arrange the quartered onions and whole garlic cloves in the bottom of the Crockpot. Place the pork butt (fat side up) on top. To the top of the pork, add 1 whole can of Chipotle peppers along with the Adobo sauce. Leave the Chipotle peppers whole and just spread them out with the sauce all over the top of the pork butt.

Next, add the Coca-Cola chicken broth, and liquid smoke allowing the liquids to just drizzle all over the top of the pork until the liquids settle at the bottom.

Set the Crock-Pot to cook for 10 hours on high. Eight hours into the cooking process, carefully flip the pork over and continue cooking for another 2 hours. Be careful, the bottom part of the pork butt is really tender from sitting in the juices.

Note: Use two pairs of tongs for extra support.

Carefully transfer the pork onto a cutting board, using two forks to shred the meat. Add the shredded pork back into the cooking liquid. Finish by adding the barbecue sauce. Toss the sauce through so that all the meat gets nicely coated. Pulled pork is ready to serve.

This is when SWEET meets HEAT! This Chipotle And Cola Crock-Pot Pulled Pork is a roller coaster for your taste buds for sure.

Serve hot alongside your favorite side dishes or make sandwiches.

Slow Cooked Pulled Pork

Fast Homemade Garlic Dill Pickles

Fennel Slaw

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2 Comments »

Slow Cooker Pulled Pork

 

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Sometimes when I’m looking around my kitchen deciding what to have for dinner, I’ll open a cabinet, and staring back at me is my Crock-pot. It’s as if it’s screaming, “pick me”. I was looking in my pantry and refrigerator and saw a few items like apricot preserves, blood orange juice, and chicken broth. Set it and forget it, I’m talking about my Slow Cooker Pulled Pork.

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Chicken Broth

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Prep Time: 15 minutes
Cook Time: 6 hours on high
Total Time: 6 hours 15 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crock-pot, 2 large mixing bowls, 1 pair of tongs

Ingredients:
1 (3-pound) boneless pork butt (pork shoulder)
1/2 cup of dark brown sugar
1 tablespoon of cayenne pepper
3 tablespoons of chili powder
3 tablespoons of smoked paprika
3 tablespoons of garlic powder
3 tablespoons of onion powder
3 tablespoon of ground cumin
3 tablespoons of mustard powder
3 tablespoons of Kosher salt
1 1/2 tablespoons of freshly ground black pepper
1 cup of Blood orange juice
1/2 cup of chicken broth, unsalted
1 (18-ounce) bottle of Sweet Baby Ray’s Barbecue sauce, Sweet and Spicy
1/2 cup of apricot preserves

Directions:
Start by adding all the spices, brown sugar, Kosher salt, and fresh ground black pepper to a large mixing bowl, whisk to combine. Place the pork butt (pork shoulder) into the spice bowl and massage the spices all over the pork. Really get into the crevasses so the spices work their way all through the meat.

Add the onions to the Crock-pot and, in the bottom, so the pork would have something to rest on. Add the blood orange juice and chicken broth. Put the lid on and set the Crock-pot to cook (on high) for 4 hours.

After 4 hours of cooking, using a pair of tongs, turn the pork butt over, continue to for another 2 hours.

At this point, remove the pork, transferring it to a cutting board. The pork is so tender it just falls apart. Using two forks shred the meat into smaller pieces.

If you don’t want to make your own barbecue sauce it’s no big deal, there are so many great ones out there. In a large mixing bowl, add 1/2 a cup of apricot preserves, stir to combine. Add the sauce into the Crock-pot, toss through to combine so the pork is thoroughly coated.

Serve my Slow Cooker Pulled Pork on buttered toasted buns. Top with my quick Fast Homemade Garlic Dill Pickles and Fennel Slaw With Fresh Dill.

Fast Homemade Garlic Dill Pickles

Fennel Slaw With Fresh Dill

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Barbecue Pulled Pork

 

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After 30 years in Barbecue restaurants, I’ve definitely learned a thing or two. I thought I’d post a picture for now. Life’s a little busy here at home, We’re laying new carpet and everything is everywhere, I can’t get to my computer at the moment.

Now my recipe for Slow-Cooked Pulled Pork On Freshly Baked Ciabatta Rolls is available!

Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll

Chipotle And Cola Crock-Pot Pulled Pork

Fennel Slaw

Fast Homemade Garlic Dill Pickles

 

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