Chipotle Shredded Pork Recipes

SHREDDED PORK WITH ROASTED TOMATOES AND CHIPOTLE CHILES

Steps:

• 1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to the oil and fry until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer the tostaditas to the paper towels.
• 2. To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat. Add the pork, onion, garlic, and salt and return to the boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.
• 3. To make the sauce: Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
• 4. Add the canola oil to the pan and heat over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
• 5. To serve, place 1 heaping tablespoon braised pork on each tostadita. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.

CROCK POT PULLED PORK WITH CHIPOTLE SAUCE

Steps:

• Remove the netting from the pork roast and cut in half. Sprinkle all over with salt and pepper.
• In a large skillet , heat the oil over medium heat.
• Brown the pork on all sides in the oil; transfer the pork to the slow cooker , keeping the oil in the skillet.
• Brown the onions in the same oil in the skillet, and then transfer to the slow cooker.
• Combine the barbecue sauce, chipotle peppers with adobo, and Worcestershire sauce in a bowl or measuring cup; pour over the pork and onions.
• Cover and cook on high for 4 1/2 to 6 hours, or until the pork is easily shredded with two forks.
• Remove the pork to a large bowl. Using two forks, shred the pork.
• If the liquid in the crockpot is very thin, transfer it to a saucepan and boil for 5 to 7 minutes to reduce and thicken somewhat. Pour the liquid back into the slow cooker; add the shredded pork and continue cooking on low for about 20 to 30 minutes longer.
• Serve the pulled pork on split toasted rolls with coleslaw and baked beans , along with macaroni and cheese , potato salad, or your favorite sides for barbecue.
• Enjoy!

SLOW COOKER CHIPOTLE PULLED PORK SANDWICHES RECIPE

Steps:

• Spray a slow cooker with cooking spray.
• Place the roast in the slow cooker and pour the ketchup, brown sugar, onion, and Chipotle sauce over top.
• Cook for 4-6 hours on high, or 8-10 on low.
• Remove meat from slow cooker, and shred.
• Return to the slow cooker, stir, and cook on low until ready to serve on buns.

PULL-APART PORK WITH HONEY CHIPOTLE

Steps:

• Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
• Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
• Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
• Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.