Apple-Chipotle Pulled Pork
Summer is the time for barbecue! This is a barbecue style not typically seen in chain restaurants, which mostly serve tomato-based sauces. Based on eastern North Carolina style barbecue, it’s tangy, a little spicy, and sweet. The spices are a bit untraditional, as is the addition of fruit, but the apples add a complex sweetness and body to the sauce, and the chipotle brings in a smoky flavor despite the terrifically easy slow cooker method. No need for charcoal for this recipe- sorry, purists. Just pop it in the slow cooker in the morning, and come home to tender, delicious barbecue- no sweat required. Serve with cooked greens and maybe some black beans from Tait Farm Foods for a real Southern-style feast, or layer the pork on Gemelli bread along with local smoked cheddar cheese for an excellent sandwich.
Ingredients-
2 pounds of pork roast- typically shoulder or butt are used in barbecue, but you can use loin if fat is an issue. Watch to make sure it remains moist enough.
4 small apples- Yellow Transparent or similar. Look for a soft fruit, mildly tart.
1 medium sized or 2 small onions, chopped
For the spice rub-
1/4 cup molasses
2 tablespoons salt
1/2 teaspoon freshly ground black pepper
For the sauce-
1/4 cup Worcestershire sauce
1/3 cup apple cider vinegar
2 tablespoons molasses
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground mustard (or 1 teaspoon prepared brown mustard)
1/2 teaspoon ground chipotle pepper
1 large or 2 small cloves fresh garlic, crushed
Directions-
Chop the onion and place the pieces in the bottom of the slow cooker/Crockpot. Dice the apples into 1/2 inch pieces, and put half in the bottom of the slow cooker with the onions.
Slice the pork into six or so smaller chunks. This will help the roast to cook evenly, and make it easier to get to a shreddable consistency. Combine the ingredients for the spice rub in a bowl, and then rub a generous amount of it into each piece of meat. Place the meat on top of the onions and apple, and the remainder of the apple pieces on top of the meat.
In a measuring cup or bowl, whisk together the ingredients for the sauce. Pour half of it into the slow cooker over the meat, put the lid on the pot, and turn the heat on to Low. Reserve the rest of the sauce, and cook the meat for 6-8 hours. In the last hour of cooking, add the rest of the sauce.
Shred with two forks and serve.
Ingredients-
2 pounds of pork roast- typically shoulder or butt are used in barbecue, but you can use loin if fat is an issue. Watch to make sure it remains moist enough.
4 small apples- Yellow Transparent or similar. Look for a soft fruit, mildly tart.
1 medium sized or 2 small onions, chopped
For the spice rub-
1/4 cup molasses
2 tablespoons salt
1/2 teaspoon freshly ground black pepper
For the sauce-
1/4 cup Worcestershire sauce
1/3 cup apple cider vinegar
2 tablespoons molasses
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground mustard (or 1 teaspoon prepared brown mustard)
1/2 teaspoon ground chipotle pepper
1 large or 2 small cloves fresh garlic, crushed
Directions-
Chop the onion and place the pieces in the bottom of the slow cooker/Crockpot. Dice the apples into 1/2 inch pieces, and put half in the bottom of the slow cooker with the onions.
Slice the pork into six or so smaller chunks. This will help the roast to cook evenly, and make it easier to get to a shreddable consistency. Combine the ingredients for the spice rub in a bowl, and then rub a generous amount of it into each piece of meat. Place the meat on top of the onions and apple, and the remainder of the apple pieces on top of the meat.
In a measuring cup or bowl, whisk together the ingredients for the sauce. Pour half of it into the slow cooker over the meat, put the lid on the pot, and turn the heat on to Low. Reserve the rest of the sauce, and cook the meat for 6-8 hours. In the last hour of cooking, add the rest of the sauce.
Shred with two forks and serve.
