Slow Cooker Cherry Chipotle Pulled Pork with Cilantro Lime Slaw

Try this Slow Cooker Cherry Chipotle Pulled Pork with Cilantro Lime Slaw recipe.

Save
Slow Cooker Cherry Chipotle Pulled Pork with Cilantro Lime Slaw Save
Slow Cooker Cherry Chipotle Pulled Pork with Cilantro Lime Slaw
Unknown

Try this Slow Cooker Cherry Chipotle Pulled Pork with Cilantro Lime Slaw recipe.

  • Preparing Time: 30 minutes
  • Total Time: 4 hours
  • Served Person: 8
white meat free tree nut free nut free gluten free contains red meat shellfish free contains dairy contains eggs slow cooker
main dish

Step-by-step

  • Rub pork shoulder evenly with salt and pepper. In a large sauté pan, heat oil over high heat. Place pork shoulder roast in sauté pan and sear each side until browned, about 3 minutes a side. Once roast is browned place it in slow cooker.
  • In a bowl, stir to combine ketchup, apple cider vinegar, brown sugar, chipotle peppers, adobo sauce, and cinnamon. Pour over pork roast and add cherries and garlic to slow cooker.
  • Cover and cook on low for 8 hours or on high for 4 hours.
  • To create Cilantro Lime Slaw, whisk to combine canola oil, white wine vinegar, cilantro, lime juice, mayonnaise, salt and pepper in a large bowl. Add coleslaw and toss to evenly coat coleslaw with dressing.
  • When pork shoulder roast is finished cooking and is fork tender, remove roast from slow cooker and place on a cutting board. With a fork, pull roast until shredded. Return pulled pork to slow cooker and stir to coat with remaining cooking juices.
  • Serve alone or on sandwich or slider buns topped with slaw.

Traditional barbecue pulled pork typically relies on a vinegar mop or a dry spice rub finished with tomato sauce. This variant departs from those regional styles by incorporating dried sweet cherries and canned chipotle peppers in adobo sauce into the braising liquid. Dried cherries rehydrate during the long cooking process, releasing natural sugars and fruit acids that balance the intense, smoky heat of smoked-and-dried jalapeño peppers. Searing the boneless pork shoulder roast over high heat for three minutes per side creates a Maillard crust before slow cooking breaks down tough collagen into gelatin.

Scaling and Ingredient Adjustments

Adapting this dish for different group sizes requires careful attention to cooking vessels and liquid ratios. When doubling the meat to a six-pound roast, do not double the liquid proportionally, or the slow cooker will flood and dilute the sauce. Increase the chipotle peppers by just one extra pepper and add a quarter cup more dried cherries to maintain flavor balance. For smaller portions, ensure the pork remains at least halfway submerged by reducing the slow cooker insert size or adding a splash of chicken stock. Swapping apple cider vinegar for red wine vinegar changes the acidity profile, demanding an extra pinch of brown sugar to compensate for the sharper bite.

  • If the sauce appears too thin after shredding the pork, remove the lid and simmer on high for thirty minutes to reduce excess moisture.
  • To store leftovers safely, refrigerate the shredded pork submerged in its cooking juices within an airtight container for up to four days.
  • Combine the mayonnaise, lime juice, and oil for the dressing separately before tossing with the packaged coleslaw to prevent a watery texture.
Waffles?
Brie and Parmesan Polenta?
Pancakes?
Venison Gumbo?
Privacy policy