Photo by Christina Holmes
Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right in your kitchen (on the counter, no less), is one deliciously simple variation on the theme.
Recipe information
Total Time
6 hours 30 minutes
Yield
Serves 8
Ingredients
1 medium onion, finely chopped
1 teaspoon dried oregano
2 dried bay leaves
1 chipotle in adobo sauce, minced, plus 1 tablespoon adobo
1 can (28 ounces) crushed tomatoes)
1 can (14.5 ounces) whole tomatoes in puree
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
8 sandwich rolls, split, for serving
Coleslaw, for serving
Pickles, for serving
Preparation
Step 1
In a 5–to 6-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork and turn to coat completely.
Step 2
Cover and cook on high until meat is pull-apart tender, about 6 hours. Transfer pork to a bowl; shred with two forks. Return pork to pot, and toss with sauce. Discard bay leaves.
Step 3
Serve pulled pork with rolls, coleslaw, and pickles.
Reprinted from One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. Copyright © 2014 by Martha Stewart Living Omnimedia. Photographs copyright © 2014 by Christina Holmes. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.
Recipe notes
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