Honey Chipotle Pulled Pork
I love slow cookers. Actually, my mom and I are slow cooker fiends. Combined, we have 5 slow cookers and all of them get utilized. Different sizes, different colors, we have them all.
If you don’t utilize a slow cooker, here is why you should:
- They are inexpensive
- They come in pretty designs and colors (which may be a reason for a girl or a very fashionable male)
- Convenience. If you are someone on the move, you just throw a bunch of ingredients into the slow cooker and let it cook from 2 hours to 20 hours. It doesn’t matter. The more it’s cooked, the softer it gets.
- It feeds for days1
- It’s a good product for somebody that is a beginner and wanting to try and cook more often.
- Because I said so.
So you know how a lot of people like chocolate covered pretzels because they are a mixture of sweet and salty? Well, that’s why I enjoy this pork so much. It’s a mixture of sweet and spicy and it satisfies every craving at that moment. I came up with this recipe by saying, “What flavors go well with pork and apples?” And this masterpiece was the result (Thank god. A lot of the time I don’t trust anything I cook when it comes to flavor)
Prep Time: 20 min Cook Time: 8-10 hours Serves: 8-12 depending on servings size
3-5 pounds pork butt, shoulder, or loin. (I used loins because the store didn’t have butt or shoulder)
1 tsp salt
1 tsp papper
1 tsp ground ginger
1.5 tsp chipotle powder
1 tsp cinnamon
1 tsp onion powder
pinch of cumin (I add cumin to everything so you don’t have to do this. It’s almost like my good luck charm)
1 tsp garlic powder
3 garlic cloves slightly mashed or 3 tsp minced garlic from the jar
1 medium sized sweet onion peeled and quartered
4 sweet apples (I determine their sweetness by smelling the core while shopping), peeled and diced (1 inch pieces)
1/4 cup honey
1/4 +1/8 cup apple cider vinegar
pinch of cinnamon
pinch of ground ginger
1 1/2 tsp chipotle powder
salt and pepper to taste
2 cups chicken or vegetable broth (low sodium)
- In the slow cooker, for the base, coat the bottom is an even layer of the garlic, apples, and onion. Make sure to use all of it and that the apples are peeled.
- In a bowl, mix together everything else for the base except for the broth. After it’s seasoned to taste, pour over the apple and onion mixture then pour over the broth. There should be no ingredients left in the “Base” list after the broth is poured in.
- In another bowl, combine all of the dry spices for the rub and mix together. Set aside
- Take the piece of pork and pat it down with a paper towel to get all the juices off so that the honey will stick.
- Take the honey and squeeze a generous portion (I did about 1/2 tbsp – 1 tbsp per loin so if you do a 3 pound shoulder, I’d recommend 2-3 tbsp, on top of the pork and rub it all over so it’s completely coated. I did this so that the spices would stick and the skin would have this sweet flavor to it once cooked.
- Take your spice mixture and rub all of it on the pork, spreading it out evenly.
- Place your rubbed pork over the mixture already in the crock pot and turn it on. Set it for low for 8-10 hours. If you want it super soft, then the longer the cook time, the better.
- When it’s ready, place the pork on a cutting board and with two forks, pull the pork in opposite directions, eat a sample, and then finish it up and place it back in the broth. I like to keep my crock pot on warm all day long so it keeps cooking and I can eat it hot then store it in Tupperware later on.
If you thought pulled pork was hard to make, wait until you make this. You’ll feel like an iron chef in no time!
- Onion and garlic mixture for the base (this is not the whole base)
- Pork Loin before being seasoned
- Pork seasoned and ready to be cooked. On top of the entire base.