Of course, Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork — and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens, and grits, or make it into a sandwich and serve it on a bun with coleslaw. The next day, use the leftover pork and sauce to bake a Pulled-Pork Torta for an easy and inspired weeknight supper.
- 1 tablespoon(s) extra-virgin olive oil
- 3 large onions, thinly sliced
- 1/3 cup(s) raw cane sugar, such as Demerara or turbinado (see Notes)
- 4 clove(s) garlic, minced
- 1 teaspoon(s) dried oregano
- 1 teaspoon(s) freshly ground pepper
- 1/2 teaspoon(s) salt
- 1/3 cup(s) cider vinegar
- 1 cup(s) chili sauce, such as Heinz
- 1 1/2 teaspoon(s) minced chipotle chile in adobo sauce (see Notes)
- 3 pound(s) boneless pork shoulder or blade (butt) roast, trimmed
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper, and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
- Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
- Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
Notes: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage.
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