I’ve included three methods for cooking simple pulled pork in the recipe below – pressure cooker, slow cooker, and oven. Make it on a Sunday and this pulled pork comes out tender, juicy, and the perfect start for any weeknight meal. Once you’ve made it, though, hang on to your hats, because the possibilities are ENDLESS! I’ll be sharing 3 more live recipes using pulled pork over the next several weeks, so be sure to follow on Facebook for all the info!
Spicy Tender Pulled Pork
1 big ole pork butt, 5-6 lbs., cut into large fat chunks
2-3 Tbs. canola oil
3 Tbs. paprika, 1-2 Tbs. kosher salt, 2 tsp. black pepper, 1 tsp. granulated garlic
2-3 chipotle peppers, in adobo sauce, minced, (can use more or less depending on the degree of spicy-ness you enjoy)
1/3 cup dark brown sugar, packed
¼ cup red wine vinegar
1 onion, sliced
2-3 cups chicken broth (depending on the cooking method you choose below)
In a large bowl, combine spices and salt; add pork to spice blend in bowl and coat each piece of pork well. In a separate combine chipotle peppers, brown sugar, and red wine vinegar.
Preheat oven to 375 degrees F. In a large Dutch oven, heat oil over medium high heat; when oil is hot, add spice-rubbed pork chunks to pot, browning off on all sides, working in batches, removing browned pork to a bowl as you go. Place onions into drippings in pot, then top with browned pork; add prepared chipotle mixture and 3 cups of broth to pot, then cover Dutch oven with a tight-fitting lid. Place pot into preheated oven on center rack and baked for 1 hour; reduce heat to 325 degrees F. and continue to cook pork an additional 2-3 hours, or until pork chunks are very fork-tender when pierced. Remove pork from the pot and place onto a large cutting board; use two forks to shred pork, discarding any fat.
In a large skillet, heat a bit of canola oil over medium high heat; when oil is hot, add rubbed pork chunks to skillet, browning off on all sides, working in batches, removing browned pork to a bowl as you go. Place onions across the bottom of a large, greased slow cooker. After browning pork, place on top of onions, then add the prepared chipotle mixture, along with 2 cups broth to slow cooker; cook on low for 6-7 hours, turning pork occasionally, until each pork is very, very fork-tender when pierced. Remove pork from slow cooker and place onto a large cutting board; use two forks to shred pork, discarding any fat.
Heat oil in the pressure cooker pot; when oil is hot, add spice-rubbed pork chunks to pot and brown off on all sides, working in batches, removing browned pork to a bowl as you go. Add onions to the drippings in the pot, along with prepared chipotle mixture and ½ cup chicken broth; return pork to the pressure cooker pot and lock the lid into place. Choose high setting for 70 minutes. When timer goes off, use a natural pressure release for 20 minutes, then perform a quick release to remove any remaining pressure in the pressure cooker chamber. Check pork chunks to be sure they are very, very fork-tender. (If pork is not tender, pressurize pot again for an additional 20-25 minutes with another natural release.) Remove pork from pressure cooker and place onto a large cutting board; use two forks to shred pork, discarding any fat.
Easy Pulled Pork Sandwiches or Wraps
Strain as much fat as you can from the cooking liquid, then return the shredded pork to the cooking liquid, keeping warm until ready to served. Serve shredded pork in slider buns or wrapped in warm tortillas, using your favorite toppings as garnish.