Ohhhhh! I love cooking with both apple juice and chipotles!! Apple juice gives a savory recipe just the right amount of sweetness while chipotle peppers give it the right amount of sass. We don’t mind a little heat at our house, so we use two or three chipotles in our recipe, but you most certainly could calm things down and only use one. Either way, it will be delicious and EASY as this slow cooker meal is on the table in no time flat once you walk in the door after a busy day!
Nothing says fall like apple in your dinner 🙂 . Happy September, friends!Print
The perfect combination of sweet and sassy, my Chipotle Apple Pulled Pork is a slow cooker recipe that goes from Crock Pot to table in minutes! The perfect recipe for your busy weeknight!
- 1 (3 to 5 pound) pork shoulder (you can also use pork butt, pork roast or a pork tenderloin)
- 1 large red onion, chopped
- 4 cups of apple juice or cider (your favorite variety!) plus about ½ cup for your sauce
- maybe a little more water to cover
- 1 can of chipotles in adobo sauce (on the international aisle, you won’t use the whole can)
- about 2 cups of your favorite BBQ sauce (we use Sweet Baby Ray’s)
- Burger Buns (we use g-free!)
- shredded parsley to garnish
- In your slow cooker, place your pork followed by your chopped red onion and your 4 cups of apple juice. You want about half of the slow cooker to be filled with liquid, so if it’s not, either add a bit of water or more apple juice.
- Cover and cook all day long on HIGH (we typically do it about 8 hours).
- When you’re ready to eat, remove the slow cooker lid and pull the pork out discarding all of the liquid. Taking two forks, shred the pork in a large bowl (it will shred very easily) and then, add in your remaining ½ cup of apple juice and chopped chipotle peppers (we chop up 2 to 3) along with about a tablespoon of the adobo sauce. Finally, stir in your BBQ sauce.
- Once your shredded pork is covered in sauce, take each bun and divide out your pork along with a sprinkle of parsley. Serve and enjoy!
In each can of chipotles, there will be several along with the adobo sauce. I will chop up about 3 peppers and then scoop out a bit of the sauce. You can add less for less heat or more for more heat. Whatever you don’t eat in the can, can be frozen in a freezer bag. We use a g-free BBQ sauce to make this recipe gluten-free.