I don’t know about you, but when I wake up to snow–especially those big, floppy, wet snowflakes that look like they’re straight out of the movies–all I want is to spend the day smelling something delicious, and then end the day by eating that delicious thing. Ye olde Crock Pot is good for both making the house smell amazing and producing fantastic (and fantastically easy) meals, and as such, it has become my go-to snowday food tool. I hear flurries in the forecast, and I head out to buy a pork shoulder.
Here’s what I’m simmering today. Be warned, my kitchen is a kitchen of imprecise recipes, and this meal turns out a little bit different every time. I’ve adapted this from a bunch of other pulled pork recipes around the interweb.
Sweet and Spicy Pulled Pork
1 pork shoulder
2 onions (I like sweet yellow onions for this, but you can use whatever makes your mouth happy)
1 head of garlic, peeled
1 can of chipotle peppers in adobo sauce
1 bottle of Coke (Mexi-Coke if you can get it. Dr. Pepper will also work)
A handful of brown sugar
Your favorite basic barbecue sauce (optional)
1. Cut the onion into rough chunks and line the bottom of the Crock Pot with them.
2. Smash the garlic cloves using the broad side of your knife and the heel of your hand. Toss them in with the onions.
3. Salt and pepper the pork shoulder generously. Place in Crock Pot.
4. Add the chipotle peppers and adobo sauce. I use the whole can–adjust the amount for your preferred level of burn.
5. Pour the Coke/tooth-rotting-super-sweet-soda-of-your-choice over the pork shoulder.
6. Toss in a handful of brown sugar.
7. Add barbecue sauce to thicken if you like. (I recommend this if you want your pulled pork to end up slathered in sauce. If you’re after a less-saucy product that’s just full of flavor, you can hold off.)
Simmer on low for 6-7 hours.
Remove the pork shoulder from the Crock Pot and shred with two forks. (That’s the pulling part, you guys!)
Stir shredded pork back into the sauce and let it hang out for a while (like, 10 minutes or so).
Serve on buttered, toasted buns or as the anchor of your favorite taco-related dinner. Or, hell, just pile it up on a plate and chow down. Goes super-well with corn on the cob, potato salad, and other Things That Make You Feel Southern.