Tonights dinner in the Crock Pot.
Found a pork picnic shoulder at Wal-Mart for $1.11/lb and couldn't resist. I deboned it so that it would fit better and cook a bit quicker (yes I know I'll lose some flavor...) and then rubbed it down with some salt, pepper, crushed brown mustard seed and paprika. I cut and separated an onion and put in the bottom of the crock pot, put the shoulder on top and then added a can of chipotle peppers in adobe sauce. Topped it off with Dr Pepper and set it to low. I'll turn it every couple of hours, remove it, pull it and then add the pulled pork back to the liquid for serving.



EDIT: Shrunk the picture a bit. Didn't think y'all needed to see all the individual spices in detail.

[This message has been edited by RustyBoltz (edited 3/3/2012 4:09p).]

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can of chipotle peppers in adobe sauce

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That's a lot of heat.

I'm doing a pork shoulder on the Dutch oven right now!

I'll be smoking a pork butt on the BGE tonight. Real Pulled Pork ftw.

That does seem like hella excessive heat for pulled pork.

Well, it turned out good. It was a bit spicy but no more than a good texas chili. If I were to make it again, I would only use half the (12oz) can, add some brown sugar and squeeze a bit more Dr Pepper in.

I also made some bacon wrapped jalapenos stuffed with italian sausage and cheese, baked beans, and potato salad.

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can of chipotle peppers in adobo sauce

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Adobo is the sauce for chipotles. Adobe is a clay brick.

I used a Bryan Voltaggio recipe and it turned out great!

Get that recipe off Pioneer Woman?

She has some good recipes on her website.

I did the same recipe a while ago. Didn't know the chiles in adobo would be that hot...soooo I added almost 2 cans to the pot.

Ended up shredding, then poured out most of the sauce, added a new Dr Pepper & it was still very hot.

Thanks for the idea; sounds like a tasty one, indeed.

Whole can of chipotles reminds me of a pot of tortilla soup I made years ago. I was following a recipe from the newspaper and it said to use chipotles "to taste, but the restaurant uses the whole can." I figured I'm a Texan and I like a little heat, so I used the whole can. The first bite made my forehead sweat. The next day, it was crazy hot and I had to throw out the soup (and several hours of work). I did learn several important lessons though: taste as you go and once you put heat in, it's impossible to take out.

Sear that thing before you put it in the crock!

Salt it - sear it- then put on your spices/seasoning/etc then put it in the crock - deglaze the pan that you seared in with some of your liquid and scrape all those tasty bits and pour em into the crock.

_______________________________________________________
Bacon: the candy bar of meat.

Bonfire speaks the truth.

FYI, brown sugar cuts heat. We have to resort to that at cook-offs sometimes for our glazes and chili.

Cody
Fightin Texas Aggie c/o 04

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That's a lot of heat.

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No it isn't. what the hell kind of chipotles are yall using? I use whole cans of the stuff in bunches of stuff and it's never hot.


My favorite pork butt recipe: in crock pot with beer til almost done, dump out most of juice, pour in bottle of Stubbs BBQ sauce, cook for one more hour, shredding periodically. Voila, pulled pork sandwiches.

[This message has been edited by rhoswen (edited 3/9/2012 4:31p).]

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No it isn't. what the hell kind of chipotles are yall using?

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I puree them first. A couple of tablespoons made my last batch of tortilla soup too hot to eat.

that's crazy. basically same stuff I use, I buy whichever's cheaper. I cut them up and put them in deviled eggs, then add a bit of the adobo sauce to it as well. Adds flavor but I've never once considered it "hot." Weird.