pork shoulder, two ways: carnitas and pulled pork with honey chipotle bbq sauce

So Mom came to town a couple of weeks ago and I took care of two of our dinners with one 3 lb. pork shoulder.  I cooked it in the slow cooker and we had Carnitas Tacos on Friday night and then a squealishly good Pulled Pork Sandwich on Sunday.  I also fed the neighbor who was bachen'it that weekend, Carnitas Tacos as well!

SLOW COOKER PORK SHOULDER

 

RUB

1 T chili powder

2 tsp. ground cumin

2 tsp. Mexican oregano

1 tsp. chili flakes

2 tsp. kosher salt

1 tsp. black pepper

 

3-4 lb. pork shoulder

4 cloves of garlic, smashed with knife

1 onion cut in quarters

Juice of 1 orange

1 can of mango juice

Juice of 2 limes

1 can/bottle of beer (pilsner or ale)

 

Combine dry ingredients in a bowl then rub all over pork shoulder.  Add liquid ingredients, garlic, onion and pork to slow cooker.  Cook on high for 4-5 hours or low for 8.

 

Once done, shred and leave in cooker on warm until ready to eat.  When ready to eat, broil in the oven for 2-3 minutes until edges are just crispy.

 

POBLANO SLAW

3 C packaged slaw mix

3/4 sliced poblano pepper

1/4 C grapeseed oil

1/4 C chopped cilantro

1 T rice vinegar

1 tsp. lime juice

1/4 tsp. garlic salt

1/4 tsp. ground cumin

 

Combine all ingredients together.

We used this slaw on the tacos as well as the pulled pork sandwiches.  For the sandwiches, I left out the cumin.

 

HONEY CHIPOTLE BBQ SAUCE (from food. com)

1/2 C ketchup

1/4 C brown sugar

1/4 C honey

2 chipotle chiles, chopped

2 tsp. apple cider vinegar

1 1/2 tsp. Worcestershire

1/2 tsp. garlic powder

S & P

 

Blend all ingredients in a food processor.  Heat meat and sauce together for a squealishly good pulled pork sandwich.

 

Enjoy!