Spicy Pulled Pork Recipe
Achieve melt-in-your-mouth tenderness with this Spicy Pulled Pork. The slow cooking process locks in flavors, making it a great choice for busy weeknights or weekend entertaining.
Servings: 10 servings
Calories: 349kcal
Equipment
Ingredients
- 1/2 yellow onion cut into wedges
- 2 chipotle peppers in adobo sauce, minced
- 4 lbs pork butt (or pork shoulder)
- 2 cans Dr. Pepper (or Coke)
- 3/4 cup brown sugar
- 10 oz. red enchilada sauce medium heat
- 1 pinch of salt
Instructions
- Turn the crockpot on to high heat. Place onion wedges onto the bottom of the pot.
- Salt and pepper the pork butt, then place on top of the onion.
- Pour water and both cans of soda over the pork – add enchilada sauce and brown sugar, then stir.
- Sprinkle with minced chipotle peppers and a pinch of salt. Place the lid on the pot and cook for 6–7 hours. During the cooking process, turn the pork 2–3 times. When the meat is falling apart and really tender, you know it is ready.
- Remove the pork from the pot and place onto a cutting board. Using two forks, shred the meat, discarding any fat.
- Return the shredded meat to the liquid in the pot. Heat for an additional hour and keep warm until ready to serve.
Notes
STORE leftovers in an airtight container in the refrigerator for up to 4 days. FREEZE shredded pork with its liquid in a freezer-safe container for up to 3 months.
To REHEAT, gently warm on the stove top or in a crockpot, adding cooking liquid if necessary to retain moisture. If using the microwave, heat in short intervals, stirring occasionally, and add liquid as needed to keep the pork moist.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 28g | Protein: 35g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 381mg | Potassium: 645mg | Fiber: 1g | Sugar: 26g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg
