 | I entered a Fantasy Football game for the first time ever this year. Shawnda hosted the draft party and served her amazing margaritas. We had so many delicious snacks, but the standout was this pulled pork. I wanted to make it straight away, the recipe is adapted from America's Test Kitchen. This is quite possibly the best pulled pork recipe I have ever made and I am going to use the fat separator method from here on out for all pulled pork recipes. I had delicious margaritas, amazing pulled pork and drafted Tom Brady in the late rounds. Total win. And so far, I am #1-0 in fantasy football (shout out to Tom Herman!) |
2 canned chipotle chiles in adobo sauce
1 tablespoon chile powder
¾ cup pineapple juice
4 garlic cloves, peeled
1 tablespoon light brown sugar
¼ teaspoon ground cumin
1/8 teaspoon ground cloves
1 (3-pound) boneless pork butt roast, trimmed and halved
Salt and pepper, to taste
1 tablespoon fresh lime juice, plus extra as needed
Tortillas for serving
Purée chipotle chiles, chile powder, pineapple juice, garlic, sugar, cumin and cloves in blender until smooth, about 30 seconds. Transfer to slow-cooker. Season pork with salt and pepper, add to slow-cooker and coat evenly with sauce mixture. Cover and cook until pork is tender, 9 to 11 hours on Low, or 5 to 7 hours on High.
Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt, pepper and additional lime juice to taste. Serve in warm tortillas.
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