Pulled Pork with Chipolte BBQ Sauce

Pulled Pork

This recipe is by far my favorite for pulled pork. The combination of smoky chipotles with the citrus is to die for. You can make this in the oven ahead of time and freeze some of it for future use. Just heat in the Crock-Pot for the day that you plan to use it. You can always add more bbq sauce when heating or eating. For easiest results, prepare the sauce while the meat is cooking. 

PULLED PORK

12 Pound Pork Shoulder

2 Tbsp Homemade BBQ Rub (fine kosher salt, freshly cracked black pepper, cup onion powder, garlic powder, paprika)

3/4 Cup Brown Sugar 

1 Cup Worcestershire Sauce

1/4 Cup Ketchup

5 Tbsp Balsamic Vinegar

1 Bottle Dark Beer

1. Make sure to trim off excess fat off Pork Shoulder, but be sure to leave some fat through the meat. Stab the meat a few times making sure you are spacing this out through the meat. This will allow your BBQ rub to penetrate the meat.

2. Rub the meat with powder mix  and wrap nice and tight with cling wrap. Place in fridge overnight or at least 6 hours and turn 2-3 times.

3. Take the Meat out and bring to room temperature.

4. Mix the Worcestershire Sauce, Ketchup, vinegar and 1/4 of beer in Dutch oven and place meat in the dish.

5. Pre-heat oven to 350 and place meat inside oven when ready with lid.

6. Allow to cook for 4- 5 1/2 hours but be sure to check regularly to make sure meat is not drying out, or until you notice it is pulling apart easily. If you think it is drying out, add more beer .

Remove Shoulder from oven and serve warm with a Chipolte BBQ Sauce ( See Below)

CHIPOLTE MAPLE BBQ SAUCE

One 28-ounce can crushed tomatoes

1/2 cup maple syrup

1/2 cup packed light brown sugar

3 chipotle peppers in adobo, diced

1 cup white vinegar

1/4 cup Worcestershire sauce

1/2 cup apple cider or unfiltered apple juice

Juice of 2 lemons

4 garlic cloves, minced

2 tablespoons dry mustard

2 teaspoons sea salt

2 teaspoons freshly ground black pepper

Combine all of the ingredients in a heavy-bottomed saucepan and stir to combine

.Bring the sauce to a boil over medium-high heat

Reduce the heat and simmer until the sauce is thick and reduced by about a quarter, 30 to 35 minutes. Let cool slightly

The sauce will keep, refrigerated, in an airtight container for up to 2 weeks.