Crock Pot Honey Chipotle Pulled Pork Recipes

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.

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.

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!

PULL-APART PORK WITH HONEY CHIPOTLE

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.

SLOW-COOKER CHIPOTLE PULLED-PORK SANDWICHES

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix brown sugar, salt, garlic powder, mustard and chili powder. Rub seasoning mixture over pork. Place pork in cooker. Sprinkle any remaining seasoning mixture that doesn't stick to pork over top of pork in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Remove pork from cooker; place on cutting board. Remove liquid from cooker; skim fat from liquid and reserve liquid. Cool pork slightly. With 2 forks, shred pork. Return to cooker. Stir tomato sauce, chipotle chiles and adobo sauce into shredded pork. If desired, stir in some of the reserved cooking liquid for desired moistness.
• Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot. Spoon about 1/3 cup pork mixture into each bun. Place a few slices of avocado over pork in each bun. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.