I love my slow cookers. Despite having three, they all surprisingly get a fair amount of use, and I actually wouldn't mind having a fourth. But according to Brent, we don’t have room for anymore kitchen gadgets.
So I buy them and don’t tell him about it.
I do this with clothes and shoes too.
Shhhhh! It’s a secret, k?
While I love using my slow cookers for a variety of things, I find the most useful (or maybe it’s just my favorite) to be for making pulled pork, beef, or chicken. It is incredibly simple to do and the possibilities are endless.
This recipe is for spicy pulled pork that is great for tacos, burritos, southwestern bowls, sandwiches, or anything other vessel you may want to use to get it in your mouth.
Like nachos? Oh, yes. Do it, like now.
Little tip! Puree the chipotles in adobo whenever you open a new can. I do this and keep some in the fridge in a tightly sealed jar, and then divvy up the rest in small freezer bags and freeze them for future use. It makes it so much easier to measure out and you don’t risk wasting any.
Spicy Pulled Pork
- 3-4 lbs pork roast*
- 1 15.5oz can tomato sauce
- 2.5 tbls chipotles in adobo
- 1 tbl chili powder
- 1 tbl cumin
- 1 tea garlic powder
- 1 tea onion powder
- 1 tea oregano
- 1 tbl brown sugar
- Salt and Pepper, to taste
*I generally use about a 3 lb roast but a little larger roast will be fine.
- In a large bowl – or right in the crock pot – mix all ingredients together except pork. Once combined add pork and toss gently to coat.
- Cook on low for 8-9 hours.
- Remove pork from slow cooker. DO NOT drain cooking liquid. Allow to cool and then shred with two forks. Add desired amount of cooking liquid back to pork for desired “sauciness”.
This makes a generous amount of pork and can be portioned out and frozen for future meals.