Saturday, January 17, 2015

From the Crock Pot: Sassy Chipotle Pork

The crock pot is convenient. But it can produce blah meals or meals that just taste the same as every other crock pot supper. That's not going to happen with the Sassy Chipotle Pork recipe. You will make tasty pulled pork sandwiches that will delight everyone.

Note that while this recipe involves little hands-on work, it does take time. The meat is refrigerated with its dry rub for 8 hours and then cooks in the crock pot for 14 (!) hours. So plan ahead when making this dish.

Buy some hard rolls and try serving pulled pork sandwiches for game day!

Sassy Chipotle Pork

Pork shoulder blade roast, about 3 pounds

Dry Rub
1 Tbs. cumin seeds
2 Tbs. ancho powder
1 tsp. oregano
1 tsp. dried parsley

3 chipotle peppers, canned in adoba sauce
Juice of one lime
1 Tbs. olive oil

1 large white onion, thickly sliced

Your favorite BB-Q sauce


Toast the cumin seeds briefly in a pan on the stove top. Crush them in a grinder or using a mortal and pestle.

Mix the cumin, ancho, oregano and dried parsley together. Liberally salt the pork shoulder blade roast on both sides. Rub the dry spice mixture all over the roast, pressing to get the spices to adhere. Cover the plated meat with plastic wrap and refrigerate for 8 hours.

Put 3 chipotle peppers in a small food processor and pulse to liquefy. Add the lime juice and olive oil and pulse to combine.

When you are ready to cook the meat, layer the onion slices on the bottom of the crock pot. Place the meat in the pot and our the chipotle mix over both sides of the roast.

Cook for 14 hours. It will smell fabulous. Remove the meat from the pot. When it has cooled enough to handle, shred.

Combine shredded pork with BB-Q sauce and serve on rolls. Or roll pork with some shredded lettuce into a corn tortilla. Be creative with this tasty dish.


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