Sunday, February 15, 2015

Green Chile Chipotle Pork

It's nice to know that my future husband loves food just as much as I do, and therefore thinks about food on a consistent basis. For about 2 months Andrew has been requesting that we make some epic green chile pork nachosLike I would ever turn down a request for nachos? And being the the foodie lover that I am I set on a mission to create the perfect pulled pork recipe to pile atop chips and freshly shredded cheese. But before we could assemble the sky high plate of deliciousness, we needed to make the pork first. I am giving myself a pat on the back for this recipe, because it is my forever go-to pulled pork recipe. It's sweet and a tiny bit smoky from the chipotle. Plus, the addition of enchilada sauce and green chiles in the end really bring it home. Do that pork shoulder justice by making this pulled pork recipe. You'll never look back!

Green Chile Chipotle Pork

  • 2.5 lb. pork shoulder roast
  • 1/4 cup coconut aminos (or soy sauce)
  • 2 cups coca cola, separated
  • 1 tbsp. chipotle in adobo sauce
  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 4-oz. canned diced green chiles
  • 1/2 cup brown sugar
  • 1/2 cup red enchilada sauce
  • hot sauce to taste (optional)
Start by whisking together the chili powder, garlic powder, onion powder, paprika, cumin, salt, and pepper together.

Place the pork, 1 cup coca cola, coconut aminos (soy sauce), chipotle sauce, and 2 tbsp. of the above spice mixture into a sturdy zip lock bag. Place in the fridge to marinate for 12-24 hours. 

After the pork has marinated, drain the marinade into the sink and place the pork into a crock pot. Add in the other cup of coca cola, 1 4-oz. can of green chiles, the brown sugar, and the remaining seasoning mixture. Cook on low for 6-8 hours until the pork is easily shredded with a fork.

Strain the pulled pork and discard the excess liquid. Put the pulled pork back into the crock pot, add in the second 4-oz. can green chiles, enchilada sauce, and the hot sauce to taste. Cook for another 30 minutes. Serve hot on top of nachos, in burritos, taco salad, you name it!

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