These pulled pork sandwiches are to die for. They are made with pork cooked in a homemade barbecue sauce with chipotles. The meat cooks long and slow for tender exquisiteness. Really quite spectacular.
The truth is once you have mixed everything up and browned your pork this dish will practically cook itself. You can definitely make this in a slow cooker if you prefer. No problem.
This pulled pork will freeze beautifully for up to two months in a well sealed container.
This is what you are going to need for these scrumptious chipotle pulled pork sandwiches:
approximately 3.5 pounds of bone-in pork butt
1 TBS oil
½ cup dark brown sugar
1 TBS prepared horseradish
¾ cup ketchup
½ cup mustard
¾ cups cider vinegar
1 tsp. Worcestershire sauce
12 oz. of dark beer
1 large onion – finely chopped
4 large garlic cloves – minced
1 TBS dried oregano
1 TBS ground paprika
1 TBS ground cumin
3 chipotles in adobo — chopped
Salt & Pepper
8 sandwich Rolls
Generously season the pork with salt, pepper and dry thyme on both sides and let it sit at room temperature for about 20 minutes.
Heat the oil in a large, deep skillet or pot and brown the pork on all sides. Do not use a fork to flip it. Use tongs or a spatula.
Start making the cooking sauce in a large bowl. Mix the brown sugar, horseradish, ketchup, mustard, vinegar, Worcestershire sauce and beer. Whisk it until it is all incorporated and uniform. Set aside.
Add the onion to the skillet with the rendered fat. Cook for 5 to 6 minutes until the onions are softened. Make sure to scrape the brown bits from the bottom of the pan. Add the garlic and cook, stirring constantly, for about a minute or until you can smell it. Make a well in the middle and add the oregano, cumin and paprika and mix. Cook for about half a minutes and mix in with the onion. Cook for a couple of minutes, stirring constantly. Add the chipotles and mix well and cook for another couple of minutes. Add the reserved cooking sauce and mix well.
Return the browned pork to the pan. Bring the sauce to a boil, cover the pot and reduce your heat to minimum. Simmer for about 90 minutes and flip the meat. Simmer for another 90 minutes until the meat falls apart.
Remove the pork from the pan and allow it to cool down until you can handle it. Shred it with your hands or with two forks.
Let the sauce cool down and skim off the excess fat. Strain the sauce through a sieve – pressing down on the solids to make sure you are squeezing out all of the liquid. Discard solids that remain in your colander.
Return the sauce to the pan and add the shredded pork. Heat through and serve inside rolls with sliced pickles. Enjoy!