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.
Total Steps
11
Ingredients
11
Tools Needed
4
Ingredients
- 5 pounds Pork Shoulder/Boston Butt (with bone)
- 1 head Garlic
- 1 Yellow Onion
- 1 jar Salsa Verde
- 1 small can Pineapple in Juice
- 2 Chipotle Chiles in Adobo
- Salt
- Pepper
- Sugar
- Dry Spices
- Vegetable Oil
Instructions
Step 1
Trim excess fat from pork.
Step 2
Rub pork liberally with salt, pepper, and your favorite dry spices.
Step 3
Heat a stainless steel or cast iron pan with oil until hot.
Step 4
Sear pork on all sides until browned.
Step 5
In a crock pot, add salsa, pineapple, chipotle chiles, peeled garlic, and sliced onion. Place the seared pork into the crock pot.
Step 6
Set the crock pot to low and cook until the pork is falling apart.
Step 7
Remove the cooked pork from the sauce and let it cool enough to shred.
Step 8
Shred the pork. Place the shredded pork in a single layer on a sheet pan and cool in the fridge.
Step 9
Drain the sauce into containers to cool and place in the fridge.
Step 10
Once the sauce has chilled (ideally overnight), remove the solidified fat that rises to the top.
Step 11
To serve, reheat the shredded pork in the sauce. Adjust seasoning with sugar if needed to balance acidity and heat.