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Spicy Pulled Pork

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Keep the cooker covered during cooking; remove the lid only to add ingredients or at the end of cooking time. Do not place inner pot in the refrigerator; store leftovers in a different container.

Prep: 10 minutes
Total: 6 hours 30 minutes

Ingredients

Serves 8

  • 1 medium onion, diced
  • 1 teaspoon dried oregano
  • 2 dried bay leaves
  • 1 chipotle, in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) whole tomatoes in puree
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground pepper
  • 2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
  • Flour tortillas, lightly toasted, for garnish (optional)
  • Grated cheddar cheese, for garnish (optional)
  • Sour cream, for garnish (optional)

Directions

  1. In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and purée), salt, and pepper. Add pork; toss to coat with sauce.
  2. Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).
  3. Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.
  4. To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.
From Everyday Food, December 2004

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