Chipotle Pulled Pork Recipe
Make Chipotle Pulled Pork Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Finishing & Serving (optional)
Method
Pork & Marinade
- 1
Prepare the chipotle marinade
In a blender or food processor, combine the chipotle peppers, adobo sauce, orange juice, lime juice, olive oil, brown sugar, ground cumin, smoked paprika, dried oregano, garlic cloves, salt, and black pepper. Process until smooth to form a thick marinade.
- 2
Trim and season the pork
Trim excess large pockets of fat from the pork shoulder, leaving some fat for flavor. Pat pork dry with paper towels. Rub the pork all over with about half of the prepared chipotle marinade, massaging it into any crevices. Reserve the remaining marinade.
- 3
Sear the pork (optional)
Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add 1 tablespoon neutral oil if desired. Sear the pork on all sides until deeply browned, about 3–4 minutes per side. This step adds flavor but can be skipped for slow-cooker-only preparation.
- 4
Assemble for braising
Place the quartered onion and bay leaves in the bottom of a slow cooker or heavy Dutch oven. Put the seared (or raw) pork on top. Pour the reserved marinade over the pork and add chicken broth to come up about 1 inch on the sides of the pork. Tuck any remaining marinade around the pork.
- 5
Cook low and slow
Slow cooker method: Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until pork is fork-tender and pulls apart easily. Oven/Dutch oven method: Preheat oven to 300°F (150°C). Cover tightly and braise in oven for 3.5–4 hours until fork-tender. Check once near the end to ensure there is still some cooking liquid; add a little water or broth if it becomes too dry.
Finishing & Serving (optional)
- 6
Shred the pork
Remove the pork to a large rimmed baking sheet or cutting board and let rest 10 minutes. Use two forks (or meat claws) to pull the pork into shreds, discarding bay leaves and any large pieces of fat. Reserve the braising liquid in a fat separator or skim fat from the top, then mix 1/2 cup of the warm cooking liquid (or more to taste) into the shredded pork to keep it moist and to intensify the chipotle flavor.
- 7
Adjust seasoning
Taste the shredded pork and add additional salt, pepper, or a squeeze of lime if needed. If you want more heat, stir in minced fresh chipotle or a pinch of cayenne. If you prefer sweeter notes, add a teaspoon of brown sugar.
- 8
Serve
Serve the chipotle pulled pork on warmed buns or tortillas. Garnish with chopped cilantro, pickled red onions, and lime wedges. Offer extra braising liquid at the table for moistening sandwiches or tacos.
- 9
Storing and reheating
Cool leftovers quickly and refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently in a skillet with a splash of reserved cooking liquid over low heat, or microwave covered, stirring and adding liquid as needed to prevent drying.