This is my favorite pulled pork recipe. Yes, I make many versions of pulled pork for my family but this one….. This one is my favorite. It is sweet and spicey and just fall apart tender. There are not a lot of ingredients but it packs a lot of flavor. You can use a slow cooker for this recipe just reduce the liquid by half. I myself, cook this in a cast iron pot with lid in the oven low and slow. I think this makes for a tender more flavorful pulled pork. Here is what you will need:
First off preheat your oven to 300*.
1 Boston pork butt
21/2 cups beef broth
3 cloves garlic, minced
1 onion, Diced roughly
1 bay leaf
3 tbsp brown sugar
2 tbsp salt
1 tbsp pepper
1 can chipotle peppers in adobo sauce, minced well ( if you can’t handle the heat just use one pepper and 1 tbsp sauce)
- Preheat oven to 300* if you haven’t already. In a large pot or slow cooker add the onion.
- Place the pork butt on top and add the bay leaf, beef broth ( if you are cooking in a slow cooker only use 1 1/4 cup of broth) brown sugar, salt, pepper, and the chipotle peppers. Place some of the ingredients on top of the meat as well so the meat can absorb some of the flavors. Place the lid on top of the pot and place in the oven.
- Cook for 2 1/2 hours. Remove from the oven carefully and with oven mitts to prevent burning yourself. Remove the lid and carefully using tongs turn the pork butt over.
- Place the lid back on and cook an additional 2 1/2 hours. ( if you are cooking in a slow cooker cook on low for 7 to 8 hours. I don’t recommend cooking on high as it does not naturally help the meat become to tender but, If you are pressed for time then cook on high for 4 to 5 hours.)
- When the meat is done carefully remove from the oven and remove the lid. Carefully using tongs place the meat on a large dish and with two forks gently shred the meat.
- At this point, you can put all of the meat back into the liquid or you can separate the meat into two halves and use them in different recipes. Let the meat come to room temperature before storing and freezing.
I use half the recipe in different meals. I like adding it in soups, stews, burgers or sandwiches. Check out my recipe for cheesy bbq pork sliders.