Slow-Cooker Pulled Pork with Chipotle BBQ Sauce
Recipe type: Main
Serves: 8 to 10 servings
  • 1 (6 to 7 pound/2.5 to 3 kilo) boneless Boston butt, cut in half (or picnic shoulder roast, or fresh ham with skin removed)
  • salt
  • pepper
  • 2 (28-ounce/794 g) cans crushed tomatoes
  • 12 ounces (355 ml) molasses
  • 2 small onions, peeled and chopped
  • 1/2 cup (120 ml) dry sherry or orange juice
  • 2 tablespoons Worcestershire sauce
  • 4 or more chipotle chiles in adobo sauce, chopped (as many as you like, really)
  • 2 cloves garlic, peeled and crushed
  • 2 teaspoons ground allspice
  • 2 teaspoons liquid smoke
  • salt
  • freshly ground black pepper
  1. MAKE THE SAUCE: In a 6-quart saucepan, combine the tomatoes, molasses, onion, sherry, Worcestershire sauce, chipotles, garlic, allspice, and liquid smoke. Add salt and pepper to taste. Bring to a simmer over medium-high heat.
  2. Reduce the heat to low and cook, uncovered, stirring occasionally, for 30 minutes. Use the immersion blender to mix the ingredients into a smooth sauce. (Or transfer to the stand blender and puree for about 60 seconds.) Simmer, stirring frequently, for an additional 45 minutes or until the sauce is reduced to about 2 quarts.
  3. THE MEAT: Rub the meat with salt and pepper and put it in the slow cooker. Add about 6 cups of the barbecue sauce, then cover and cook on high for 7 to 8 hours or on low for 10 to 11 hours. The meat should be fork-tender and falling apart.
  4. Remove the meat and place in a large bowl to cool.
  5. After the cooking liquid has sat for a few minutes, strain the fat.
  6. When the meat is cool enough, shred it with your fingers, pulling off the remaining fat and gristle.
  7. Toss 2 to 3 cups of the cooking sauce with the meat, and add more as needed to keep it moist. Serve on buns and pour the reserved sauce on top.
More Information

3 to 4-quart sauce pan
immersion blender (aka the boat motor) or regular blender
6-quart slow cooker
Recipe by Andrea Meyers at