There are few meals I love quite as much as pulled pork! It is so versatile, whether you like Carolina style, BBQ, or any other version, it’s just a few easy steps away. The best way to make pulled pork, especially if you’re as busy as me, is in a slow cooker. I must confess that I would not be half the woman I am today without my slow-cooker. This magical invention has made it so easy to keep my family fed while I am always on the go.
For these reasons and more, I decided that the first recipe I will share with you is my favorite Chipotle Pulled Pork. This meal has a great sweetness matched with a spicy kick. It is absolutely perfect for tacos, but also taste amazing over rice or on bread. My very favorite thing about this recipe is that the entire thing can be made well ahead of time.
Pre-planning and Making Ahead
When I was pregnant I fell down a deep rabbit hole of freezer meals because I was massive, hot, and tired. The thought of prepping my meals all at once and freezing them sounded like heaven, which is when a friend passed on this recipe. This recipe can actually be frozen more than once to provide multiple meals with ease.
The first way to freeze this meal is by combining ALL of the ingredients (including meat) in a ziplock bag or similar storage device. Simply pull it out the night before and allow it to defrost fully before pouring ingredients into the slow cooker. This recipe makes approximately 8 servings and most of us do not need that much food in one sitting, so you can freeze the leftovers. Break them down into freezer safe containers of your choosing and freeze for up to 3 months. Leftovers can simply be thawed and reheated for a delicious and fast weeknight meal.
Slow Cooker Chipotle Pulled Pork
An easy, versatile, and delectable weeknight meal.
- 4 lbs Pork Shoulder or Pork Butt
- 1 Cup Orange Juice
- 1/2 Cup Lime Juice
- 1/2 Cup Rum (optional)
- 1/2 Can Chipotles in Adobe Sauce (Use more or less depending on how much spice you like)
- 1 Small Onion, diced
- 1/2 Cup Brown Sugar
- 6 Cloves of Garlic, minced
- 1 Tbsp Mustard
- 1 Tbsp Paprika
- 1 Tbsp Cumin powder
- Salt & Pepper to Taste
Cut cross-hatches into pork shoulder, esp in fatty parts.
Place shoulder fat side up into a crockpot, pour all ingredients in.
Cook on high approx 6 hours, turn pork fat side down halfway through
Pull pork apart with forks and serve over rice, on sandwiches rolls, or in tacos
*This recipe can be made ahead by combining all marinade ingredients and placing pork in a zip-lock bag with marinade. You can refrigerate overnight, or freeze for up to 3 months (defrost before cooking). Alternatively, once prepared, left over pork can be frozen for up to 3 months.
What are some of your favorite slow cooker meals?
Drop me a line and let me know! I am always looking for things that are easy and delicious when it comes to dinner.