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Sweet and spicy Slow Cooker Strawberry-Chipotle BBQ Pulled Pork piled onto sliders, surrounded by fresh strawberries

I’m back at you with yet another tasty, easy slow cooker meal. This one is all about springtime with fresh strawberries turned into a tasty and spicy barbecue sauce with the ever popular chipotle chile. This finger-licking sauce is also found in my slow cooker cookbook
made over baby back ribs. I catered a large dinner last summer where I served pulled pork with three different barbecue sauces, strawberry-chipotle being one of them. Each sauce received rave reviews and several attendees were begging for the recipe. Today I’m giving you a simple way to enjoy this sweet and spicy pulled pork in an easy prep slow cooker version that is sure to impress at any table. I like to serve my pulled pork on pretzel rolls, because hello, pretzel rolls are freakin’ delicious! Ultimately you can use any bun you’d like. I also make some mean homemade hamburger buns and some buttery brioche buns. This meat is pretty killer any way you roll.




Prep Time: 10 minutes
Slow Cooker Time: 8 hours, low
Yield: Serves 6 to 8

Ingredients

2 tablespoons olive oil
1 large sweet onion, diced
2 cloves garlic, minced
2 cups strawberries, hulled
3 chipotle chiles in adobo sauce
1 cup ketchup
2/3 cup brown sugar, tightly packed
1 tablespoon Worcerestershire sauce
2 teaspoons ground mustard
1/2 teaspoon black pepper
1 (3 to 4 lb) pork butt or shoulder roast

Instructions

1. Heat olive oil in a large saucepan over medium-high heat. Add sweet onion and saute, stirring occasionally, for 5 minutes.

2. Add garlic and saute for 60 seconds.

3. Stir in strawberries, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and black pepper. Increase heat to high and bring to a boil.

4. Transfer to a blender or a food processor and blend until smooth.

5. Place your pork roast into a slow cooker. Pour sauce over pork.

6. Cover and cook on low for 8 hours.

Slow Cooker Strawberry-Chipotle Pulled Pork

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Rachel,
This looks wonderful. I had more strawberries last year than I felt like jamming and created a cantina style salsa so I know how tasty strawberries + spicy peppers can be. This looks like a great recipe for Spring–I'd think you can even whip up the sauce while dinner is cooking the night before, store it in the fridge after blending, and just assemble in the slow cooker in the morning.
I know what I'll do when my eyes get bigger than my pantry at the Pick Your Own this year!
Thanks!

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