Spicy Pulled Pork

By pattie_d

Keep the cooker covered during cooking; remove the lid only to add ingredients or at the end of cooking time. Do not place inner pot in the refrigerator; store leftovers in a different container.

Ingredients

• 1 medium onion, diced
• 1 teaspoon dried oregano
• 2 dried bay leaves
• 1 chipotle, in adobo sauce, minced
• 1 tablespoon adobo sauce
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) whole tomatoes in puree
• 2 teaspoons coarse salt
• 1/2 teaspoon ground pepper
• 2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
• Flour tortillas, lightly toasted, for garnish (optional)
• Grated cheddar cheese, for garnish (optional)
• Sour cream, for garnish (optional)

Preparation

Step 1

Directions

In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and purée), salt, and pepper. Add pork; toss to coat with sauce.

Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).

Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.

To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.

From Everyday Food,

December 2004