Pulled Pork With Salsa Verde, Chipotle, and Pineapple
The photo is of the cooled, pulled pork after I removed it from the sauce. It looks even better after you reheat it in the sauce but my friends were too busy devouring it to take a picture!
You don't have to skim the fat off but you'd be surprised how much there is in that sauce! After being in the fridge overnight, you can practically remove the fat from the top in one piece.
I had to correct the sauce the next day as it was a bit sharp; I added some sugar to balance the acidity and heat.
Since this is done in crock pot, you can basically put whatever liquids you have on hand. And with the rub, the same deal. I had some cumin, Old Bay, and thyme.
You also don't have to brown the meat, but I like the contrast in color you get on the browned pieces. I think it also brings out the dry spices and seasonings better.