Bobby Flay Pulled Pork Slow Cooker Recipe

A sunday afternoon, the sun streaming through the window. Your slow cooker gently bubbling away, filling the air with that unmistakable aroma of smoky chipotle BBQ. It’s a day meant for family gatherings, game nights, or even just an indulgent self-care meal.

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Prep Time: 45

Cook Time: 4 45

Total Time: 5 30

Course: Dinner

Cuisine: American

Keyword: Bobby Flay Pulled Pork Slow Cooker Recipe

Servings: Servings

Calories: 717kcal

Author: Rebecca Novak

Equipment

slow cooker

Ingredients

Smoky Chipotle BBQ Sauce:

2 tablespoons vegetable oil
1 large yellow onion roughly chopped
3 cloves garlic roughly chopped
2 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon New Mexican chili powder
3 cups canned whole tomatoes pureed with their juices
1 cup water
1/4 cup tomato ketchup
1/4 cup red wine vinegar
2 tablespoons soy sauce
1/4 cup dark brown sugar
1/4 cup agave nectar
1/4 cup blackstrap molasses
2 tablespoons whole grain mustard
2 chipotle peppers in adobo sauce pureed
1/2 cup smooth almond butter
Sea salt and freshly cracked black pepper to taste

Pork Butt:

1 boneless pork shoulder excess fat removed
3 cups chicken broth
1 cup rice wine vinegar
1 cup Smoky Chipotle BBQ Sauce
2 fresh jalapeños diced
1 large red onion diced
6 garlic cloves minced
Kosher salt and freshly cracked black pepper
8 soft sandwich buns for serving

Black Pepper Vinaigrette:

1/2 cup rice vinegar
1 generous tablespoon Dijon mustard
1/4 teaspoon sea salt
1/2 teaspoon cracked black pepper
2 teaspoons maple syrup
3/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice

Instructions

Step 1: Make the Smoky Chipotle BBQ Sauce

In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic. Saute them until they are soft and fragrant, about 5 minutes. Stir in the chili powders. Let that cook for another 2 minutes. This step helps release the flavors.
Next, add the pureed tomatoes, water, ketchup, red wine vinegar, soy sauce, dark brown sugar, agave nectar, molasses, mustard, chipotle peppers, and almond butter to the mix.
Stir well and let it simmer on low heat for about 15 minutes. It will thicken up and create a rich sauce.

Step 2: Prepare the Pork

While the sauce simmers, it’s time to prep the pork. Trim any excess fat from the pork shoulder. Cut it into large chunks for easier handling. Season the pieces generously with salt and pepper.

Step 3: Combine Ingredients in the Slow Cooker

Add the pork shoulder pieces to the slow cooker. Pour in the chicken broth, rice wine vinegar, and the freshly made BBQ sauce. Toss in the diced jalapeños, red onion, and minced garlic. Mix everything well until the pork is nicely coated.

Step 4: Cook Low and Slow

Cover the slow cooker with the lid. Set it to cook on low for 8 hours or high for about 4-5 hours. You’ll know it’s ready when the pork easily falls apart with a fork. Resist the urge to peek too often; let those flavors deepen!

Step 5: Shred and Serve

Once the cooking time is up, remove the pork pieces. Shred them with two forks. Return the shredded pork to the sauce in the slow cooker to soak up even more flavor. Serve this on soft sandwich buns with extra sauce, if desired.

Notes

Choose the Right Pork: Look for bone-in pork shoulder for maximum flavor.
Spice Adjustment: Don’t hesitate to tweak the heat levels. Add more chipotle if you want it spicier.
Resting Time: Let the shredded pork rest in the sauce for at least 15 minutes before serving. It absorbs the flavors even more.
Sauce Storage: Leftover sauce can be refrigerated and used as a marinade or additional drizzle on other meats.
Make Ahead: You can make the BBQ sauce a day in advance. It gets even better after a night in the fridge.

Nutrition

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