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As it nears the end of May my mind wanders to the beginning of summer barbecue.  Pulled pork is one of our favorites, it’s fall apart tender and makes the best sandwiches.  Plus you can spice it up so many ways.  This time I went with a chipotle rub and sauce to flavor the pork and it was fantastic.  If you love that smoky spicy flavor of chipotles, you’ll love this barbecue.  We had our fill of sandwiches and then tried a new pulled pork pizza that I’ll be sharing soon.



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I wanted a spicy rub and went with some ground chipotle powder, mustard powder, coriander, onion and garlic powder, paprika, salt and some brown sugar.


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Generously rub some of the chipotle rub all over the pork roast.  Any leftover rub can be placed in a ziplock bag and kept for the next barbecue.


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Drizzle olive oil in a dutch oven and sear the roast on all sides.


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Once the roast has seared on all sides, pour two cups of chicken stock into the pot.  When it just begins to boil, turn the heat to low, cover and slow cook 5 – 6 hours.  Check the roast every hour or so and turn it over .

 

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While the pork’s cooking long and slow I have time to make some chipotle barbecue sauce.  I went with some ketchup, cider vinegar, worcestershire sauce, mustard, chipotles en adobo sauce, chipotle seasoning, brown sugar, and a little honey.


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In a medium size bowl add the brown sugar and ketchup together.


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The vinegar . . .


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Some mustard, worcestershire sauce and honey . . .


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Spice it up with some chipotle rub and chipotles en adobo sauce.  Whisk it all together.


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By the time 6 hours was up the whole roast literally fell apart.  I placed it in a baking pan and shredded it with 2 forks.


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That looks good but I wanted some outer crispness.  I ladled a couple spoonfuls of the leftover juices into the pan (to keep it moist) and set under the broiler setting of 450 degrees for 10 minutes.

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The color darkens and gets that caramelized look. 


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Grab a bun . . . time to eat!

Chipotle Barbecue Pulled Pork

3 pound Pork Roast, boneless shoulder works well here
2 cups Chicken Stock

Chipotle Rub

2 tablespoons Brown Sugar
1 tablespoon Chipotle Pepper, ground
1 tablespoon Paprika
1 tablespoon Dry Mustard
2 teaspoons Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Coriander

Chipotle Barbecue Sauce

1 cup Ketchup
1/2 cup Brown Sugar
1/3 cup Cider Vinegar
1 tablespoon Yellow Mustard
1 tablespoon Worcestershire Sauce
2 tablespoons Chipotle en Adobo Sauce, run through a food processor
1 tablespoon Honey
1 tablespoon Chipotle Rub

Mix together the Chipotle rub ingredients.  Use 2 – 3 tablespoons of the rub to sprinkle over the pork roast.  Generously rub onto all sides of the roast.  Heat a dutch oven to medium high heat and drizzle with olive oil.  Sear roast on all sides.  Pour in the chicken stock and bring just to a boil.  Turn down the heat to low, cover with a lid and let simmer 5 – 6 hours.  Turn the pork every hour or so.

Mix together the Chipotle barbecue sauce ingredients.  Refrigerate.

After 5 – 6 hours the pork will begin to fall apart.  Remove the roast to a baking pan.  Take 2 forks and pull the roast apart in shreds.  Ladle 2 large spoonfuls of the juice and stock from the dutch oven and pour over the pork.  Place in the oven under the broiling setting of 450 degrees for 10 minutes.  Serve with sandwich buns and Chipotle barbecue sauce.