We’re celebrating my new Slow Cooker Cookbook this week with slow cooker recipes!
Slow Cookers are probably my very favorite tool for cooking pulled pork. It just doesn’t get any easier and the variations are endless. I served a smoke pulled pork at a wedding I catered this summer. I served it up with 3 different kinds of barbecue sauce, one being a honey-chipotle sauce. It was a huge hit. The chipotle brings both a heat and smokiness to balance out the sweet of the honey. Add in some garlic and other seasonings and you have a finger-licking barbecue sauce.
Prep Time: 5 minutes
Slow Cooker Time: 8 to 10 hours, low
Yield: Serves 8 to 10
1 (3 to 5 lb) pork butt butt roast
2 tsp salt
1 cup ketchup
1/2 cup brown sugar, tightly packed
1/2 cup honey
3 TB chipotle chiles in adobo sauce
1 TB apple cider vinegar
1 TB worcestershire sauce
2 cloves garlic
1/2 tsp salt
1/4 tsp black pepper
1. Place pork butt roast in the bottom of a 5 to 8 quart slow cooker. Season with 2 tsp salt.
2. In a blender or food processor, combine ketchup, brown sugar, honey, chipotles, vinegar, worcestershire, garlic, 1/2 tsp salt, and pepper. Blend until smooth.
3. Pour half the sauce over the pork butt and refrigerate the remaining portion in an airtight container.
4. Cook on low 6 to 8 hours. Drain excess liquids and pour reserve sauce over pork. Cook an additional 2 hours on low. Shred before serving.
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