Pulled Pork
Low, slow, and endlessly useful — pile it into tacos and feed a crowd.
How to make it
- 1
On the leaner side, add half the garlic, ⅓ of the green chiles, and one diced chipotle. Mix to coat.
- 2
Add dry seasonings: garlic salt, a liberal amount of chili powder, sea salt, and pepper.
- 3
Transfer to a crockpot, fat side up.
- 4
Season side two the same way and spread the ingredients across the top, then add the final ⅓ of chiles.
- 5
Coat with Valentina sauce and add the optional sliced butter.
- 6
Cook 7–8 hours until fall-apart tender (high for frozen, low for thawed).
- 7
Remove and shred, reserving the liquid, then return the pork with about ⅓ of the liquid for moisture.
Brooke’s note
For tacos, pile the pork with sour cream, crumbled cotija, Valentina, pineapple salsa, pickled red onions, and cabbage.
Made with
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