Crock Pot Honey Chipotle Pulled Pork Food

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.

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.

CROCK POT CHIPOTLE PORK CHILI

Steps:

• Heat oil in large pan.
• Add meat, sprinkle evenly with cumin. Add sea salt to taste. Cook until meat is no longer pink or lightly browned.
• Add meat to crock pot.
• Add onion, garlic, chile, adobo sauce and all canned tomatoes.
• Stir and mix well.
• Cook on low for 6 to 7 hours.
• Add corn and beans and cook 1 more hour.
• Serve with a dap of sour cream, if desired.