Categories: Slow Cooker
Ingredients
- 2 tablespoons light tasting olive oil
- 3 pound pork shoulder
- 2 tablespoons kosher salt
- 1 can chipotle peppers in adobo sauce
- 1/3 cup apple cider vinegar
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 1/4 cup good honey
Directions
- In a Dutch oven, heat oil on medium-high heat until shimmery. Add pork shoulder to pan and brown on all sides, about 3-5 minutes per side.
- When pork shoulder is browned, add to slow cooker.
- Add all other ingredients except honey to slow cooker, cook on low for 8 hours. When pork has pulled away from bone and falls apart with light pressure, it is ready.
- Remove pork from slow cooker and place it in a bowl; remove liquid, placing it back in the Dutch oven, over medium-high heat and drizzle honey into it, stirring while you add the honey to prevent it from sinking to the bottom and sticking. Cook until reduced.
- Let sauce reduce, about 5 minutes. Remove chipotle peppers from sauce, and set aside (you’ll want to taste the sauce after blended before adding peppers back, one by one, so it doesn’t get too spicy!)
- When sauce begins to thicken, blend with an immersion blender.
- When pork has cooled slightly, shred and remove bone and any extra fat.
- Serve with sauce and enjoy!