Recipe by ROV Chef
As a Washington State transplant, I have wowed a lot of Texans with my pulled pork. It is a basic slow cooker method, but it tastes like it has been slow smoke'n in a pit for days. Top it with some slaw on a bun and you have got yourself some mighty fine BBQ. If you're not a fan of sweet honey BBQ sauce, go ahead and cut back the honey and brown sugar. I changed the amounts after reading my first review, as this was first posted straight from my head and confirms my faulty memory. But I like it a little sweeter to counter the heat from the chipotle.
Top Review by MakeDollarHoller
Another winning recipe from ROV Chef â˜» I only tweaked the recipe a little. I cut off the skin/fat cap first. I use Paula Deen's pork rind recipe at foodnetwork.com for it. In the South, we eat everything but the "oink". You might want to use half the chipotle in adobo, if you want less heat. YUMMERS
- 4 -5 lbs boston butt pork shoulder
- 1 (14 ounce) can tomato sauce
- 1 (4 ounce) can chipotle chiles in adobo
- 1 (12 ounce) bottle beer
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup honey
- 1⁄2 cup brown sugar
- 1 tablespoon seasoning salt
Directions See How It's Made
- Puree chipotle peppers with adobo sauce until smooth.
- Place pork shoulder in a large crock pot.
- Open beer and drink half.
- Combine other half with tomato sauce and pureed peppers.
- pour over pork.
- Set slow cooker to low and let it cook for at least 12 hours.
- Once pork is falling apart, remove from liquid, wrap with foil and set aside.
- Remove fat layer from liquid with a gravy separator or a turkey baster.
- in a medium saucepan, simmer liquid on a med-low heat to reduce by a third.
- once liquid has reduced, add remaining ingredients and simmer until it thickens a little bit.
- Adjust seasoning to taste.
- Pull apart pork with 2 forks or your hands, be sure to remove any excess fat and bones if any.
- I put meat back into my crock pot on the warm and then add the sauce and stir it all up.
- Serve on a warm roll or bun with some cole slaw.