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Ingredients

FOR THE PULLED PORK:

  • 1 (2-3) pound pork shoulder or butt (for faster cooking use boneless)
  • 4 tablespoons honey
  • 1/4 cup chili powder
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 (12 ounce) beer (I like to use a dark beer, but use whatever you have on hand)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons Worcestershire
  • One 28 ounce can of pureed tomatoes

FOR THE CHIPOTLE AIOLI

  • 1 cup mayonnaise
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped parsley
  • 2 cloves garlic , minced
  • 3 teaspoons fresh lime juice
  • 1 chipotle in adobo (from a can), finely diced (if you want it less spicy, you can use 1/2 a chipotle) -- substitutions: 1 teaspoon chili powder OR a few drops of your favorite hot sauce
  • salt and pepper

FOR THE PICKLED RED ONIONS

  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup boiling water
  • 1 red onion, thinly sliced

Instructions

  • You have a couple of options for making the pork:
  • Combine the chili powder, paprika, garlic powder, onion powder and cayenne pepper. Rub all over the pork and store in your refrigerator all night. Then pick your cooking method.
  • OR
  • Add all the ingredients to your Instant Pot and set it for "Pressure Cook" for 2 hours. To speed up the cooking, cut into 1 inch cubes and set your Instant Pot for 1 hour.
  • OR
  • Add all the ingredients to your Slow Cooker and cook on High for the first 2 hours, then set on Low for 4-5 hours.
  • However you cook the pork, it will be delicious!!
  • When the pork is finished cooking, use 2 forks to shred the meat. Keep warm in the IP or Slow Cooker.

FOR THE CHIPOTLE AIOLI:

  • Stir all the ingredients together in a small bowl and taste to check the seasoning. If you want more spice, add some more chipotle or hot sauce. I usually end up adding another squeeze of lime juice and a sprinkle of salt. Make this a couple of hours ahead of when you'll be serving it -- this will allow the flavors to really develop.

FOR THE PICKLED RED ONIONS:

  • Whisk all the ingredients except for the red onion in a small glass measuring cup until sugar and salt dissolve. Place onion in a 12 ounce mason jar and carefully pour vinegar mixture over the onions.
  • Let the onions sit at room temperature for 1 hour.
  • DO AHEAD: Can be made 2 weeks ahead. Cover and chill.
  • When you use the onions, use a fork to pick them out from the liquid.