Chipotle Sweet Pulled Pork (Slow Cooker)
    Cook Time
    Cook Time
    Mixed Spices
    • 1TBS EACH chili pwdr, garlic pwdr
    • 2teaspoons chipotle chili powder
    • 1tsp EACH salt, onion pwdr, smoked paprika, cumin
    • 1/2teaspoon pepper
    • 2.5lbs pork butt or shoulder, trimmed of all fat
    • 1/4cup reduced sodium soy sauce
    • 3/4cup Coke (from 12 oz. can)
    • 1tablespoon above Mixed Spices (in directions)
    Slow Cooker Phase 1
    • Remaining Coke from above marinade
    • 1/2cup mild salsa
    • 1/2cup packed brown sugar
    • 1 4 oz. can mild diced green chilies
    • 2tablespoons above Mixed Spices (in directions)
    Slow Cooker Phase 2
    • 1/2cup mild red enchilada sauce
    • 1/2cup packed brown sugar
    • 14 oz. can mild diced green chilies
    • All remaining Mixed Spices
    • salt to taste
    • Hot sauce to taste
    1. Mix all of the Mixed Spices together in a resealable container. Set aside.
    2. Add pork to large freezer bag along with marinade ingredients. Marinate 12-24 hours.
    3. Drain marinade and add pork to slow cooker along with Phase 1 Slow Cooker Ingredients: Cook on low 6-8 hours or until tender enough to shred.
    4. Shred pork in the slow cooker with 2 forks (it should just fall apart at this point) and then transfer all of the slow cooker contents to a strainer to drain off excess liquid.
    5. Return pork to slow cooker and add Phase 2 Ingredients. (You can add more enchilada sauce if you want the pork “saucier”). Stir in ingredients and cook another 15-30 minutes or until heated through. Taste and add additional salt (I usually add about 1/2 teaspoon) and hot sauce to taste.
    6. Serve in tacos, enchiladas, burrito bowls, etc. with Tomatillo Avocado Ranch Dressing.
    Recipe Notes

    *Yes, there are 2 4 oz. cans green chilies total