Pork Recipe: Chipotle Pulled Pork for a Backyard Barbecue

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When the apple tree begins to blossom, I want to invite people over for dinner in the back yard. A big batch of pulled pork is perfect for feeding a crowd – get everyone to bring a side or salad and everyone will be able to enjoy an interesting meal, with friends, for minimal effort.

Easy Chipotle Pulled Pork
Adapted from Canadian Living

  • 3-1/2 lb (1.75 kg) pork shoulder blade_roast
  • salt and pepper
  • canola oil, for cooking
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp. chili_powder
  • 1/4 cup (50 mL) tomato paste
  • 1 14 oz (398 mL) can tomato sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. cider vinegar
  • 2 tsp. chipotle chiles en adobo or chipotle sauce

Sprinkle pork with salt and pepper. Heat a drizzle of oil in a heady skillet and brown the pork on all sides. (Alternatively, brown it on the barbecue.) Add onions, garlic and chili powder and cook until onions are softened, about 5 minutes.

Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and chipotle chiles or sauce, scraping up any brown bits from bottom of pan. Pour everything into a slow cooker. Cover and cook on low for 8 hours, until pork is very tender.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil over high heat; boil vigorously until reduced and thickened. Add pork and heat through. Serve from the slow cooker with creamy slaw on soft buns. Serves lots.

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