For the pork:
Slice the onion and mince the garlic and place it in the bottom of your crock pot. Pour in 1 cup of water.
Combine all the spices for the spice rub in a small bowl and set aside.
Cut any huge, visible chunks of fat off your pork shoulder and then rub it all over with the spice rub, until it is evenly coated.
Place the pork on top of the onions, garlic and water and cook until it is tender and moist, 6-8 hours on high or 8-10 hours on low.
Once the pork is cooked, strain the liquid out of the crock pot and place the solids (which is made up of the onions and garlic) back into the crock pot.
Transfer the pork onto a cutting board and shred with 2 forks.
Transfer the shredded pork back into the crock pot and mix with the onions and garlic. Cover and keep warm until ready to serve.
Combine all the sauce ingredients in a food processor and blend until completely smooth and creamy. Season with salt and pepper to taste.
Serve the pulled pork on a whole wheat bun, topped with coleslaw mix and lots and lots of chipotle sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (315g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 404 (67%)|
|Amt Per Serving||% DV|
|Total Fat 44.8g||60 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 161mg||50 %|
|Sodium 357.3mg||12 %|
|Potassium 859.8mg||23 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 6.2g|
|Protein 39.9g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 604
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