Cook Time: 5 hours
Total Time: 5 hours
Yield: Serves 8
- 1 pork butt or shoulder, boneless, about 3 pounds
- salt and pepper
- 1 tablespoon canola oil
- 1 1/2 cups coarsely chopped onion
- 1 bottle (18 ounces) hickory barbecue sauce, such as Bull's Eye, or your favorite
- 2 large canned chipotle peppers in adobo sauce, finely chopped, with about 1 tablespoon of the adobo sauce
- 2 teaspoons Worcestershire sauce
Combine the barbecue sauce, chipotle peppers with adobo, and Worcestershire sauce; pour over the pork and onions. Cover and cook on HIGH for 4 1/2 to 6 hours, or until the pork is easily shredded. Remove the pork to a large bowl. Using two forks, shred the pork.
If the liquids are very thin, transfer them to a saucepan and boil for 5 to 7 minutes to reduce and thicken somewhat. Pour the liquids back into the slow cooker; add the shredded pork and continue cooking on LOW for about 20 to 30 minutes longer.
Serve the pulled pork on split toasted rolls with coleslaw, baked beans, along with macaroni and cheese, potato salad, or your favorite sides for barbecue.
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