SLOW-COOKER PULLED PORK WITH CHIPOTLE BBQ SAUCE
INGREDIENTS
•
Equipment
•
3 to 4-quart sauce pan
•
immersion blender (aka the boat motor) or regular blender
•
6-quart slow cooker
•
Ingredients
•
1 (6 to 7 pound/2.5 to 3 kilo) boneless Boston butt, cut in half (or picnic shoulder roast, or fresh ham with skin removed)
•
salt
•
pepper
•
SAUCE
•
2 (28-ounce/794 g) cans crushed tomatoes
•
12 ounces (355 ml) molasses
•
2 small onions, peeled and chopped
•
1/2 cup (120 ml) dry sherry or orange juice
•
2 tablespoons Worcestershire sauce
•
4 or more chipotle chiles in adobo sauce, chopped (as many as you like, really)
•
2 cloves garlic, peeled and crushed
•
2 teaspoons ground allspice
•
2 teaspoons liquid smoke
•
salt
•
freshly ground black pepper
ADVERTISEMENT