Recipe: Slow Cooker Smoky Chipotle Pulled Pork
There's so much we love about this recipe, including the easy slow cooker method, but the suggestion to serve pulled pork over baked sweet potatoes might be our favorite part.
- 1 (4 to 5 lb.) pork butt/shoulder*
- 6 Tbsp. Red Rocks Hickory Smoke Seasoning
- 3 Tbsp. brown sugar
- 1 tsp. Chipotle (Morita) Chile Powder
- 1 (7 oz.) can Chipotle Chiles in Adobo Sauce
- 1 (12 oz.) can root beer (or cola)
Serve with your favorite Savory Spice Small Batch BBQ Sauce:
- Hot Pepper Vinegar Barbecue Sauce
- Woody’s Sweet & Tangy Barbecue Sauce
*Although a boneless shoulder would work, bone-in works best. It makes the flavor of the pork richer and it makes the pork easier to pull.
Thoroughly mix together Red Rocks, brown sugar, and ground chipotle. Generously rub the pork shoulder with the rub. Cover and refrigerate overnight. Place marinated shoulder in the slow cooker. Dump in the whole can of chipotle chiles in adobo and pour in the root beer. Cook on low for 7 to 9 hours until very tender. Carefully remove meat from slow cooker; it will be falling apart. Remove whole chiles and transfer liquid to a large saucepan or wide skillet and bring to a simmer over medium heat. Meanwhile, use forks to shred the pork, removing as much fat as possible. Stir pulled pork into the simmering sauce and continue to cook until most of the liquid has been absorbed. Serve immediately.
Serve as part of a BBQ platter, as a sandwich, or as a topping/filling for baked sweet potatoes.