CROCK POT PULLED PORK WITH CHIPOTLE SAUCE
Steps:
- Remove the netting from the pork roast and cut in half. Sprinkle all over with salt and pepper.
- In a large skillet , heat the oil over medium heat.
- Brown the pork on all sides in the oil; transfer the pork to the slow cooker , keeping the oil in the skillet.
- Brown the onions in the same oil in the skillet, and then transfer to the slow cooker.
- Combine the barbecue sauce, chipotle peppers with adobo, and Worcestershire sauce in a bowl or measuring cup; pour over the pork and onions.
- Cover and cook on high for 4 1/2 to 6 hours, or until the pork is easily shredded with two forks.
- Remove the pork to a large bowl. Using two forks, shred the pork.
- If the liquid in the crockpot is very thin, transfer it to a saucepan and boil for 5 to 7 minutes to reduce and thicken somewhat. Pour the liquid back into the slow cooker; add the shredded pork and continue cooking on low for about 20 to 30 minutes longer.
- Serve the pulled pork on split toasted rolls with coleslaw and baked beans , along with macaroni and cheese , potato salad, or your favorite sides for barbecue.
- Enjoy!
Nutrition Facts : Calories 550 kcal, Carbohydrate 29 g, Cholesterol 161 mg, Fiber 1 g, Protein 45 g, SaturatedFat 9 g, Sodium 825 mg, Fat 27 g, ServingSize 8 servings, UnsaturatedFat 16 g
CHIPOTLE PORK CHEESEBURGERS
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo-its crisp tartness really perks things up.
Provided by Andrea Albin
Categories Cheese Pork Quick & Easy Backyard BBQ Dinner Lunch Avocado Summer Grill Grill/Barbecue Chile Pepper Gourmet
Number Of Ingredients 9
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties.
- Oil grill rack, then grill patties, covered, 4 minutes.
- Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.
- Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.
PULL-APART PORK WITH HONEY CHIPOTLE
Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 4h40m
Yield Serves 8 as part of a buffet
Number Of Ingredients 5
Steps:
- Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
- Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
- Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
- Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium
CHIPOTLE PULLED-PORK BARBECUE SANDWICHES
Make and share this Chipotle Pulled-Pork Barbecue Sandwiches recipe from Food.com.
Provided by LMillerRN
Categories Lunch/Snacks
Time 1h30m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile.
- Place chopped chile, barbecue sauce, and the next 4 ingredients (barbecue sauce through tomatoes) in a medium saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and cook 10 minutes or until sauce thickens and pork is very tender. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce.
- Heat oil in a large nonstick skillet over medium-high heat. Add the onion, thyme, and sugar; cook 10 minutes or until golden, stirring occasionally.
- Heat a large nonstick skillet over medium heat. Place 1 cheese slice, 1/2 cup pork mixture, about 2 T onions, and 2 pickle slices on botom half of each roll. Cover with top halves of rolls. Add 3 sandwiches to pan. Place a cast iron skillet on top of sandwiches, and press gently to flatten. Cook 2 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining sandwiches.
Nutrition Facts : Calories 521.2, Fat 16, SaturatedFat 6.5, Cholesterol 68.5, Sodium 952.1, Carbohydrate 62, Fiber 4.4, Sugar 17.4, Protein 31.8
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