Chipotle Sweet Pulled Pork (Slow Cooker)

By Afton

Ingredients

• Mixed Spices:
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 2 teaspoons chipotle chili powder
• 1 teaspoon onion powder
• 1 teaspoon smoked or regular paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Marinade
• 2.5 lbs pork butt or shoulder, trimmed of all fat (pork tenderloin works better)
• 1/4 cup soy sauce
• 3/4 cup Coke from 12 oz. Coke can
• 1 tablespoon above Mixed Spices
• Slow Cooker Phase 1
• Remaining Coke from above marinade
• 1/2 cup salsa
• 1/2 cup packed brown sugar
• 1 4 oz. can green chilies
• 2 tablespoons above Mixed Spices
• Slow Cooker Phase 2
• 1/2 cup mild red enchilada sauce
• 1/2 cup packed brown sugar
• 1 4 oz. can green chilies
• All remaining Mixed Spices
• salt to taste

Details

Servings 8
Adapted from carlsbadcravings.com

Preparation

Step 1

Mix all of the Mixed Spices together in a resealable container. Set aside.

Add pork to large freezer bag along with marinade ingredients. Marinate 12-24 hours (optional).

Drain marinade and add pork to slow cooker along with Phase 1 Slow Cooker Ingredients: Cook on low 6-8 hours or until tender enough to shred.

Shred pork in the slow cooker with 2 forks (it should just fall apart at this point) and then transfer all of the slow cooker contents to a strainer to drain off excess liquid.

Return pork to slow cooker and add Phase 2 Ingredients. (You can add more enchilada sauce if you want the pork "saucier"). Stir in ingredients and cook another 15-30 minutes or until heated through. Taste and add additional salt (I usually add about 1/2 teaspoon) and hot sauce to taste.

Serve in corn tortillas with Tomatillo Avocado Ranch Dressing or Cafe Rio Dressing, lettuce and tomatoes.