slow cookers are made for pulled pork!

Pork + Slower Cooker = Perfect Match

Honestly, when I lay my eyes on a large cut of pork, I always think of the slow cooker. With very little initial effort, the cooker turns the meat into the most tender and moist meat there is.

In these parts, it’s a family favorite, no matter how I fix it.

This recipe, in particular, using a few key spices, Coke and salsa, is one of Connor’s favorites. So much so, that he insisted I take a photo of his “clean plate” which was clean before the rest of us even finished on a taco. Growing boys… always a pleasure to feed!

Chipotle-Ancho Sweet Pulled Pork

• 1 tablespoon chipotle chili powder
• 1 tablespoon ancho chili powder
• 1 tablespoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 12 ounces can Coke (or root beer, Pepsi, Dr. Pepper, etc.)
• 12-ounce jar Trader Joe’s Hatch Valley Salsa (or equivalent amount of chopped green chile peppers)
• 6 pounds boneless pork loin, butt or shoulder, trimmed of all fat
• 1/2 cup packed brown sugar

Place all spices in the bottom of a slow cooker.

Pour in the Coke, and stir.

Add the jar of salsa. Stir to combine.

Add the pork loin.

Turn the slower cooker to low and cook for 7 to 8 hours or until pork is tender enough to shred.

Use tongs to remove the meat to a plate, use a strainer to lift out all the solids (from the salsa or chiles), and add to the same plate.

Transfer the liquid to a saucepan and bring to a boil over high heat. Let liquid boil and reduce to about 2 cups while the meat cools enough to shred with your fingers.

Shred meat and place back in the slow cooker.

Stir the brown sugar into the reduced cooking liquid and stir until the sugar is dissolved.

Pour liquid back over meat in the slow cooker and cook on high for 30 minutes.

Serve in tacos, burrito bowls, pulled pork sandwiches, enchiladas, and such. Garnish as desired.

Makes about 7 to 8 cups of shredded meat