Spicy Pulled Pork

Saturday, January 26, 2013 by Nicole 10 Comments

As much as I enjoy being in my kitchen, there are times when it is simply impossible. Life happens in the form of school meetings, mid-week Bible studies, blog post writing, book club gatherings, and travel itineraries. It’s during these times I am thankful for a Crock-Pot or Dutch oven. Husband is appreciative because he likes to have my home-cooked meals even when I am not at home.

One of my favorite dishes is spicy pulled pork. It’s easy to prepare and provides lots of leftovers. We have meals for a couple of days or freeze and keep for an upcoming gathering like book club or dinner party. Growing up, my mom made this dish by slow-cooking pork in Coca-Cola. Then, she poured my Dad’s family’s secret BBQ sauce over the meat and assemble mini-sandwiches. When I took a bite, sauce ran down my chin making the biggest, most delicious mess.

Spicy Pulled Pork Sandwiches
1 bone-in Boston Butt (pork roast), 6-8lbs
1 can Chilpotle (adobo) peppers
1 onion, peeled and quartered
2 tablespoons garlic, minced
4 tablespoons brown sugar
4 tablespoons molasses
6-8 cups Dr.Pepper

Preheat oven to 300 degrees.

Rinse and pat dry the roast, set aside. In Crock-pot or Dutch oven (with tight-fitting lid), arrange onion pieces on the bottom of the pan. Massage brown sugar into the meat, covering all sides. Set roast inside the pan and add garlic, peppers, and molasses. Pour Dr. Pepper over meat. Cover with lid and bake for six (6) hours, or until bone comes out easily.

To shred the meat, use a stand mixer with paddle attachment — I learned this on Pinterest!!!! While meat is hot, place large pieces (minus fat and gristle) inside mixing bowl. With paddle attachment, “mix” for 20-30 seconds until meat is shredded. Transfer to a large dish and repeat until all of the meat is shredded. Allow cooking liquid to cool and discard grease. Return meat to the strained cooking liquid and heat until warm. Serve on buttered buns.

Start with a pork shoulder roast ….. or Boston butt roast …. or bone-in pork roast … whatever you want to call it. Boneless roasts are available (and usually cost less), but I prefer bone-in.

Chilpotle peppers have a great smoky flavor and add lots of spice. Don’t worry though, the sugar and molasses do not make the meat overly sweet. If you prefer a mild taste, use fewer whole peppers and discard the adobo sauce.

Does this look like heaven in a pan or what?! That pork roast is singing the Hallelujah chorus. I pour the entire can of peppers and adobo sauce on top. Add molasses and you’ve got a seriously handsome piece of swine. 🙂

After six hours, the bone slides right out and the meat is perfectly cooked. Discard peppers and onions, plus fat and gristle, then shred the meat. You can shred with two forks (if you have nothing else to do for 3 hours) or use a stand mixer with paddle attachment.

Oh my …. THAT is a sandwich! I toast buttered buns, top with pork, and drizzle more sauce on top. The messier the better. For side dishes, I usually serve these spicy sandwiches with something creamy and cool like potato salad or cole slaw.

Bon appetit!

Please visit me at Three 31 and on Facebook, Twitter, and Pinterest.