Pulled Pork is a great thing to make for a crowd, particularly if you want to join in the fun and not spend all your time in the kitchen. Most Pulled Pork recipes are basically the same, with some variation like stove top versus oven or crock pot. I didn’t have a crock pot or I would have used it. The oven versions I’ve seen require slow cooking over low heat and you need to check in and baste it every 45 minutes, for like a day! I’ll take a pass on that thanks. In this particular version I add Chipotle in asado to give the pork a spicy Mexican kick.
Endlessly confusing it turns out pork butt and pork shoulder are the same thing? And as always the better the quality meat the better tasting the dish. I used a 4 pound Berkshire pork shoulder from Heritage Foods USA at the Essex Street Market – it was about $30 and worth every penny.
Here is the recipe I posted last year, I added 1 cup of vinegar in this new version and swapped out the Serrano and Ancho pepper for Chipotle pepper. Also some pulled pork isn’t very saucy when it is served, what I like about this recipe is it is basically your BBQ sauce and your Pulled Pork all in one. After you have cooked the pork and I strongly suggest you do this the day before, as it will take 3-4 hours and will taste much better, you can re-season the sauce and add it to the pork as you see fit. Or serve it on the side. My sauce was chunky because I choose not to puree it – again it’s up to you. Play around with the seasoning and discover your favorite. I made plain buttermilk biscuits this time around, but again knock yourself out.
Finally in the original recipe I tried to use a BBQ to cook it on – forget this idea, it’s really not practical. Make in a big covered pot over low heat.
Cole Slaw I make a million different version all of them have celery seeds, Dijon mustard, sugar, fresh parsley and in this instance because I had buttermilk left over from the biscuits I added a few tablespoons to the slaw, enough to give it flavor but not enough to make it creamy.
The pork had some heat so for those at the table not enthralled with spice I had a bowl of sour cream.