Mmmm, pulled pork. Doesn't that sound good right about now? It's cold, and it's crappy outside. Perfect time for some pork goodness.
The Homegrown Festival in September featured pulled pork sliders, inspiring this home-cooked version. The chipotle and lime match perfectly in the sauce, giving the tender meat a spicy kick. A brown sugar-based rub also has a bit of a kick with some sweetness. If you have a slow cooker, you can put the pork in there and cook it low and slow while you're at work.
1 4-pound pork roast, either butt or shoulder
For the rub
1 cup brown sugar
1 tbs garlic powder
1 tbs onion powder
1 tbs chili powder
1 tbs cumin
1/8 cup salt
1 tbs pepper
For the sauce
3 strips of center cut bacon
2 tbs brown sugar
1 tbs tomato paste
1 lime, juiced
1 tbs Worcestershire sauce
1 onion, chopped
4 cloves of garlic, chopped
half of a green bell pepper, chopped
2 chipotle peppers in adobo sauce (freeze the rest for a rainy day), chopped
1 28-ounce can of crushed tomatoes
Preheat the oven to 325 (or you can use a slow cooker set on low).
Spread the rub liberally all over the pork roast. Set aside at room temperature for at least 30 minutes. While that's chilling on the counter, make the sauce.
Fry the bacon in a heavy bottom pot. Take out the bacon when it's cooked and crispy and have a snack (hey, it will be hours before this bad boy is done). In the bacon fat, sweat the onions and green pepper until tender and add the garlic.
Toss in the tomato paste and brown sugar until it melts away. Add the rest of the ingredients and stir. Lower the heat and simmer for about 15 minutes while you brown the meat.
Brown the meat in an ovenproof pot on all sides. Put the pork and the sauce in the same pot into the oven (or crock pot) and cook until it's falling apart like buttah. If it's in the oven, it should take about 3 to 3 1/2 hours. If using the crock pot cook it on low for about 6 hours. Do the fork test to see if it's done.
Pull apart the pork with two forks and place it between two pieces of bread, then shove it into your mouth. Serve with slaw and pickles. Enjoy!