Chipotle Pulled Pork

By Hapemom

Pulled pork, crock pot, chipotle ... does it get any better? Original recipe calls for a Boston Butt pork roast, but you can substitute pork tenderloins or a london broil for leaner variations. All three ways are great.

Ingredients

• 1 (3 pound) Boston pork butt roast
• NOTE: Can substitute two pork tenderloins or a london broil
• 1 t. cumin
• 1/2 t. seasoned salt
• Salt and pepper to taste
• 2 T. vegetable oil
• 1 (15 oz) can Mexican-style tomatoes
• 1 envelope taco seasoning mix
• 1 (7 oz) can chipotle chiles in Adobo sauce (only use one or two of the chiles)
• 2-3 T. cornstarch
• 1 (8 oz) can jumbo corn muffin biscuits

Details

Servings 8

Preparation

Step 1

Sprinkle the roast with cumin, seasoned salt, and pepper. Brown on all sides in the oil in a saucepan.
Remove to crockpot.

Combine the undrained tomatoes, taco seasoning mix, adobo sauce and half of the chipotle chiles in a bowl and mix well. (The more chiles, the hotter the sauce!). Pour over the roast.

Cook covered, on Low for 8 – 10 hours or on High for 4-5 hours.

Remove the roast to a plate. Shred the roast. Keep warm.

Cook the sauce in the crockpot on High until hot. Combine the cornstarch and a small amount of the sauce in a bowl and mix well. Stir the mixture into the sauce.

Cook the biscuits using the package directions. Cut the biscuits into halves and place on individual serving plates. Serve the pork and sauce over the biscuits.