* See additional recipe post called "Pulled Pork Tacos" for ideas on how to use all that delicious pork goodness
1 pork butt - for Josh and I, I bought a 2lb butt that resulted in tons of leftovers....
1 can of chipotle peppers in adobo
1 bottle of soda (if you can get the stuff in glass bottles it means no HFCS, which is best) - if you want to skip the soda altogether then make a mixture of any sweetener and water
salt and pepper
1 tablespoon rice vinegar
1 onion sliced into quarters
- Pour contents of one soda into crock pot.
- Add 1-2 chipotle peppers and a few spoonfulls of sauce from can to crockpot. Now don't over do this - if your not into the spicy start with one pepper for your first time making it - and adjust - these little suckers can be hot!
- Place the remainder of the can in a tupperware container and add to things like mayo or sourcream or ranch dressing to spice up other dishes!
- Liberally season both sides of pork shoulder and place into crockpot
- Top with quartered onion and cook in crockpot on high for 8 hours until soft and falling apart and sauce has reduced.
- Remove pork meat, separate out bones, and fat/gristle to discard. Remove onions, and peppers. I will also strain the sauce to get rid of anything else, and return it back to the crockpot. Taste your sauce for the spice level, if too spicy, add a few tablespoons of the sweetener of your choice, such as honey or brown sugar, and a dash more vinegar to mellow it out.
- I also always stir in about 2-3 tablespoons of butter into the sauce before adding the meat back in, I find it will also mellow out the spicy sauce, but add a rich and creamy mouth feel that can't be beat. Turn meat to coat, and its ready to serve!
- If eating paleo skip the butter.