Raspberry Chipotle Crock Pot Pork
Crock pot recipe for either a pork loin or roast (butt, shoulder, etc). You can decide to shred the pork when done or prepare however you like.
Crock pot recipe for either a pork loin or roast (butt, shoulder, etc). You can decide to shred the pork when done or prepare however you like.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place frozen pork in crock pot
- cover with raspberry chipotle sauce
- cook on low for 6-8 hours. i found that 8 hours tends to make the pork a bit overcooked especially if it is a leaner loin. A fattier pork butt/shoulder will end up less dry.
Smoky chipotle heat layered beneath bright raspberry acidity coats tender shreds of slow-cooked pork. Choosing the correct cut dictates the final texture of the meat, especially when cooking for eight hours on low heat. Pork butt, containing abundant intramuscular fat, withstands the extended thermal breakdown far better than a lean loin, which dries out quickly in a slow cooker. Swapping the bottled raspberry chipotle sauce requires balancing sweetness and heat manually; combine one cup of seedless raspberry jam with two tablespoons of minced canned chipotle peppers in adobo to approximate the flavor profile. Cooking frozen meat directly in a slow cooker passes through the danger zone of temperatures too slowly, so thaw the pork thoroughly in a refrigerator at 40 degrees Fahrenheit for 24 hours prior to cooking. Shred the finished pork directly in its cooking liquid to maximize moisture retention before serving. Leftovers store safely in an airtight container in the refrigerator for up to four days or freeze for three months.
