Pulled Pork With Salsa Verde, Chipotle, and Pineapple
By: Jameson Fink
Published: Sunday, August 15, 2010 - 3:30pm

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

1 Trim excess fat from pork 2 Rub liberally with salt, pepper, and any of your favorite dry spices 3 Heat up a stainless steel or cast iron pan with oil (get it hot) 4 Sear pork on all sides until browned 5 In a crock pot, add salsa, pineapple, chipotle, peeled garlic, and sliced onion 6 Set the crock pot on low and walk away until the pork is falling apart 7 Remove the pork from the sauce and let cool enough until you can shred 8 Set the shredded pork in a single layer on a sheet pan, cool in fridge 9 Drain the sauce into containers to cool and place in fridge 10 The fat in the sauce will rise to the top and you can remove that 11 To finish, reheat the pork in the sauce

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.