Pulled Pork With Salsa Verde, Chipotle, and Pineapple

Photo: Jameson Fink

Ingredients

5 pounds Pork Shoulder/Boston Butt (with bone)

1 head of Garlic

1 Yellow Onion

1 jar Salsa Verde

1 Small Can Pineapple in Juice

2 Chipotle Chiles in Adobo

Salt and Pepper

Sugar

Your Favorite Dry Spices

Vegetable Oil

Preparation

Trim excess fat from pork

Rub liberally with salt, pepper, and any of your favorite dry spices

Heat up a stainless steel or cast iron pan with oil (get it hot)

Sear pork on all sides until browned

In a crock pot, add salsa, pineapple, chipotle, peeled garlic, and sliced onion

Set the crock pot on low and walk away until the pork is falling apart

Remove the pork from the sauce and let cool enough until you can shred

Set the shredded pork in a single layer on a sheet pan, cool in fridge

Drain the sauce into containers to cool and place in fridge

The fat in the sauce will rise to the top and you can remove that

To finish, reheat the pork in the sauce

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About

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.