Spicy Chipotle BBQ Pork
Source of Recipe
Recipe from Southern Living's Slow-Cooker Cookbook
List of Ingredients
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground red pepper
1 (4- to 5-pound) boneless pork butt roast, cut in half (I used a 3+ lb. boneless sirloin roast and it was terrific)
2 tablespoons butter
1 large onion, chopped (about 2-1/2 cups) - I used about 3/4 cup.
1 (18-ounce) bottle spicy original bbq sauce (I used KC Masterpiece)
1 (12-ounce) bottle Baja chipotle marinade (I used Lawry's)
Garnish: sliced green onions (I didn't garnish)Recipe
Rub first 3 ingredients evenly over pork. Melt butter in a large nonstick skillet over medium-high heat. Add pork; cook 10 minutes or until browned on all sides.
Place onion and pork in a 5-quart slow cooker. Add bbq sauce and marinade.
Cover and cook on HIGH 7 hours or until pork is tender and shreds easily.
Remove pork to a large bowl, reserving sauce; shred pork. Stir shredded pork into sauce. Serve as is, over a cheese-topped baked potato, in a sandwich (that's what I did), or over a green salad. Garnish, if desired.
Laurel's note: I started late so used my Dutch oven instead and cooked it at 325? for at least 3 hours. Then I took it out, shredded it, and put it in the slow cooker on low while I baked some fries in the oven. I think I'll put this in a whole-wheat tortilla for tomorrow's work lunch with a little cheddar cheese. Don't know if I'd put this on a green salad, but I think it would be mighty tasty on a baked potato.
I didn't have to remove the pork and shred; I just shredded mine right in the sauce....less messy.
(makes 8 servings)
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