Friday, June 14, 2013

Slow cooker Honey Chipotle Pulled Pork

The Rub:
½ tsp powdered ginger
1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
1 tbsp garlic powder
1 tablespoon paprika (I prefer smoked)
1-2 tsp chipotle powder (to taste)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tbsp sea salt (optional or to taste)
1-2 Tbsp honey (to taste) *Use only if you are NOT making sauce below
Combine the above dry ingredients. Pat the pork dry with paper towels. Rub the spice mixture all over the pork. *If you are not making the sauce, drizzle the honey over the pork after applying spices. If you are going to make the sauce, skip the honey at this point. Let sit while you prepare the base.
The Base:
1 medium sized onion chopped
3 cloves garlic, minced or thinly sliced
4 medium sized firm apples peeled and chunked
1/2 to 1 tsp ground chipotle powder according to taste
1/4 cup apple cider vinegar or coconut aminos
2 Tbsp chopped fresh thyme (or 1 tsp dry thyme)
1 1/2 cups chicken bone broth (stock) or water
1/4 cup honey
Sea salt and ground pepper to taste
Place the onions, garlic and apples in an even layer in the slow cooker. Combine chipotle powder, vinegar (or aminos) thyme, honey and sea salt and pepper in a small bowl and whisk together. Pour over the onion mixture, followed by the stock or water.
Place the rubbed roast in the slow cooker, cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
While the pork is cooking you can make the optional Honey Chipotle Sauce**I think this sauce is amazing, but if you are not into the extra work, you can use the juices from the cooking process to make an equally tasty serving sauce. Please see directions below)
Honey Chipotle Barbeque Sauce** (optional – see note below)
In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:
3 tbsp olive oil
3 cloves chopped garlic
1 medium red onion, chopped
2 cups plain tomato sauce
1/4 cup honey
1/4 cup apple cider vinegar or coconut aminos
1 tsp ground chipotle powder (to taste)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp sea salt
Simmer slowly for about 20-30 minutes or until reduced by about 1/4 , stirring often. When cool, puree in a blender or food processor until smooth. Makes about 2 1/2 cups.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer, retain the solids and set the strained liquid aside.
Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker and here you have a choice:
If using the above sauce, add the sauce, and mix to combine and serve.
If you’re not using the sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, reduce the liquid until it slightly thickens. Add in some of the cooked onions and apples and puree the sauce with an immersion blender or in a food processor to smooth it out. Mix into the pulled pork and serve.
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