Pull Apart Pork With Honey Chipotle Recipes

HONEY BBQ PULLED PORK IN THE SLOW COOKER

Steps:

• Place onions into the bottom of a slow cooker and place garlic on top. Top with pork roast and season with pepper and salt. Pour BBQ sauce over the top of the roast, making sure all is covered, including onions and garlic. Pour honey on top of the roast only.
• Cover and cook on High until meat is easily shredded with 2 forks, about 6 hours, or on Low for 12 hours.

SLOW-COOKER PULLED PORK WITH CHIPOTLE, HONEY AND LIME

Steps:

• Place water and onions in slow cooker. Sprinkle pork with salt, pepper and half of the chopped chiles; add pork to slow cooker.
• Cover; cook on Low heat setting 6 to 8 hours.
• Remove pork and onions from slow cooker to large plate or cutting board; cool slightly. Discard cooking juices. Shred pork with 2 forks; discard fat. Return pork and onions to slow cooker.
• In small bowl, mix remaining half of chiles, the ketchup, lime juice, Worcestershire sauce, honey, butter and coriander. Stir into pork mixture.
• Cover; cook on Low heat setting 1 hour.
• Serve on Jalapeño-Cotija Skillet Cornbread.

CROCK-POT HONEY CHIPOTLE PULLED PORK RECIPE

Steps:

• With a sharp knife trim the pork shoulder roast to remove any excess fat and discard.
• In a small bowl mix together the ingredients for the dry rub and then rub the mixture all over the pork shoulder roast.
• Place the pork into a 6 quart or larger slow cooker. Cover and cook on LOW for 8 to 10 hours until the pork is fully cooked and can easily be shredded
• Remove the pork from the slow cooker and shred the meat with two forks. Reserve 1/2 cup of the cooking liquid from the pork and discard the rest.
• Add the shredded pork and the reserved 1/2 cup of the cooking liquid back into the crock-pot.
• In a blender or food processor blend all of the sauce ingredients together until the garlic and chipotle peppers are well blended. You may need to add a splash or two extra of apple cider vinegar if things are not blending well. Be sure to scrape down the sides of the blender so everything is combined.
• Pour the sauce over the shredded pork in the crock-pot and stir to coat the pork in the sauce. Cover and cook an additional 1 to 2 hours.
• Serve pork on buns (gluten free if you are on a GF diet), in tortillas as a wrap or add the shredded meat to salads, quesadillas, grilled cheese sandwiches, etc.
• Enjoy!

SLOW COOKER CHIPOTLE HONEY PULLED PORK

Steps:

• Pull the pork should out and set it out on the counter for 30 minutes to take the chill off. Pat it down with paper towel and season it generously with kosher salt and black pepper
• Heat a large 12-inch skillet over medium high heat. Measure and add in a heaping tablespoon of lard. Once hot sear each side [including the ends] of the pork shoulder for 5-6 minutes or until a nice, dark golden brown crust forms. Remove the seared pork to a nearby cutting board or plate.
• Reduce the temperature under the pan to medium and add in the diced onions. Stir, scraping up the brown bits on the bottom of the pan and cook the onions until they start to turn translucent and golden around the edges. Add in the minced garlic and cook for one minute before transferring the onion/garlic mixture to a clean plate.
• Measure out the cup of chicken broth and to it add the minced chipotles, cumin, coriander, cinnamon, 1/4 cup of apple cider vinegar, two tablespoons of honey and the cooked onions and garlic. Stir to combine.
• Place the pork shoulder in your slow cooker and pour the chipotle/honey broth over top. Cover and set it to high and let it go undisturbed for 4 hours.
• Using tongs, remove the pork shoulder to a large cutting board. Pour the remaining liquids from the slow cooker into a large bowl. Once the fat has risen to the top, use a large spoon and skim it off the top and discard.
• Use forks to shred the pork and place it into a bowl and add spoonfuls of the chipotle/ honey broth over top if desired.

CARIBBEAN CHIPOTLE PORK SLIDERS

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.