Slow Cooker Chipotle Barbecue Pulled Pork
Just 10 minutes to prep this pork roast and then let the slow cooker do the rest.
I used to think of slow cooker recipes as being more for the winter, but not anymore.
It’s been so hot out lately that I’ve been using a slow cooker to make meals instead of the oven or the stove top so not to heat up the kitchen.
One of my favorite things to make in a slow cooker is a pork roast because it’s so easy and tastes so good.
And when pork roasts are on sale, that’s even better.
Here’s a tender and delicious pulled pork recipe that’s made with a homemade Chipotle chili barbecue dry rub.
The Chipotle chili powder adds a slight smoky flavor to the dry rub but it also adds quite a lot of heat, at least for my taste buds so I limited the amount to just 1-1/4 teaspoons.
Feel free to add more chili powder if you like a lot of heat.
This pulled pork is not only delicious served on it’s own along with vegetables, potatoes, or rice and beans, but it also makes a wonderful sandwich and really good soft tacos or crispy tacos.
Leftovers last nicely in the freezer too.
I like to put leftover pulled pork in serving size freezer Ziploc bags and store them in the freezer for those nights when I’m too tired to cook or just plain old can’t think of a thing to make for dinner.
Here are links to check out 3 other delicious slow cooker pulled pork recipes that are easy to make: 3-Ingredient Pulled Pork, Pulled Pork and Cheesy Jalapeno Sandwich, Crispy Pork Carnitas.
So let’s check out the ingredients, and how to make this Chipotle barbecue pulled pork.
For the Dry Rub: Chipotle chili powder, brown sugar, dry mustard powder, ground cumin, sweet (or plain) paprika, granulated garlic, onion powder, ground sage, kosher salt, and ground black pepper
For the Pork: Pork roast (pork shoulder or butt roast) and olive oil
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
For the Dry Rub:
In a medium size bowl, add the Chipotle chili powder, brown sugar, dry mustard powder, cumin, paprika, granulated garlic, onion powder, ground sage, kosher salt, and ground black pepper.
Mix until evenly combined and set aside for a moment.
For the Pork Roast:
Set the roast on a large plate or platter, and cut off any excess fat.
Drizzle olive oil on both sides of the pork.
Using a pastry or basting brush, spread the olive oil evenly on the pork.
Sprinkle the dry rub evenly on all sides of the meat so that the roast is completely coated.
Transfer the meat into the middle of the slow cooker pot fat side-up.
Top with any excess dry rub that’s left on the plate.
Cover with the lid and cook on the low setting for 6 hours.
After the roast is done cooking…
…transfer the pork to a large serving plate. Using tongs and a fork, (or 2 forks), pull the pork apart in opposite directions to get long and fairly thick shreds (or thin shreds if preferred).
Ladle some of the liquid that is left in the slow cooker on top of the meat.
Do a taste test and add salt if needed. Serve while warm.
This pulled pork makes a wonderful meal served as is, topped with fresh lime juice along with rice and black or pinto beans.
And leftovers make delicious…
…sandwiches…
…and soft or crispy tacos.
Thank you so much for stopping by CCC!
More Delicious Recipes with Pork You May Like:
Pan Fried Pork and Cilantro Dumplings
Skillet Biscuits and Sage Sausage Gravy
Pork Meatballs with Pasta in Tomato Wine Sauce
Slow Cooker 3-Ingredient Pulled Pork
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Ingredients
For the Pulled Pork:
- 2-1/2 pounds pork roast shoulder or butt roast
- 2 tablespoons olive oil
- Dry Rub
- Salt to taste
For the Dry Rub:
- 1-1/4 teaspoons Chipotle chili powder
- 1/4 cup plus 1 tablespoon packed brown sugar light or dark brown sugar
- 1 teaspoon dry mustard powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika sweet or plain
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 1/2 teaspoon ground sage
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
For the Dry Rub:
- In a medium size bowl, add the Chipotle chili powder, brown sugar, dry mustard, cumin, paprika, granulated garlic, onion powder, ground sage, kosher salt, and ground black pepper.
- Mix until evenly combined and set aside for a moment.
For the Pork Roast:
- Set the roast on a large plate or platter, and cut off any excess fat.
- Drizzle olive oil on both sides of the pork. Using a pastry or basting brush, spread the olive oil evenly on the pork.
- Sprinkle the dry rub evenly on all sides of the meat so that the roast is completely coated.
- Transfer the meat into the middle of the slow cooker pot fat side-up. Top with any excess dry rub that's left on the plate.
- Cover with the lid and cook on the low setting for 6 hours.
- After the roast is done cooking, transfer the pork to a large serving plate.
- Using tongs and a fork, (or 2 forks), pull the pork apart in opposite directions to get long and fairly thick shreds (or thin shreds if preferred). Ladle some of the liquid that is left in the slow cooker on top of the meat.
- Do a taste test and add salt if needed.
- Serve while warm. This pulled pork makes a wonderful meal served as is, topped with fresh lime juice along with rice and black or pinto beans. And leftovers make delicious sandwiches and soft or crispy tacos.
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