A bit of spice from the chipotle peppers offset with the sweetness of the brown sugar, all balanced by the citrus juices. I am pretty sure this Cuban-Style Chipotle Pulled Pork will be your favorite way of preparing pork from now on.
Cuban-Style Chipotle Pulled Pork
Category: Entree,Dinner
A bit of spice from the chipotle peppers offset with the sweetness of the brown sugar, all balanced by the citrus juices. I am pretty sure this Cuban-Style Chipotle Pulled Pork will be your favorite way of preparing pork from now on.
- 5-6 lbs bone in pork butt or shoulder
- 4 garlic cloves
- 1 whole yellow onion, coarsely chopped
- 1 cup freshly squeezed orange juice (about 3-4 medium oranges)
- 1/2 cup freshly squeezed lime juice (about 3 large limes)
- 1-7oz. can chipotles in adobo
- 1/2 cup dark brown sugar
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 cup water
- Kosher salt, pepper and cumin
- Season the pork butt or shoulder on all sides generously with salt, pepper and cumin. Cut small slits all over the pork and rub the seasonings in the crevices.
- In a large 7qt crockpot, add the onions and garlic cloves to cover the bottom of the pot.
- Place the pork butt over the onions and juices.
- Add the citrus juices.
- Add the can of chipotle peppers, along with the brown sugar, the oregano, cinnamon and the water.
- Cook on high for 4-5 hours or on low for 8 hours, until the pork is tender, and falls off the bone.
- Once cooked, lower the temperature to warm, and remove the pork shoulder whole, as best as possible, from the crockpot and place it on a large cutting board.
- Using an immersion blender, blend all the vegetables and the liquids that remain in the crockpot.
- Shred the pork, and return it to the crockpot. Stir to incorporate the shredded pork with the juices.
- Serve the pulled pork in sandwiches, tacos or with rice and beans.
