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Overhead photo of 3 pulled pork sandwiches on parchment with wood board background

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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

  • Combine the chili powder, paprika, garlic powder, onion powder, and cayenne pepper. Rub all over the pork and store it in your refrigerator all night. Marinating the pork overnight allows the flavors of the ingredients to develop and infuse the pork with a massive amount of flavor.
  • When you're ready to cook the pork, remove it from the refrigerator and let it come to room temperature. This could take 2-3 hours, so take it out early!
  • Preheat oven to 300 degrees F. Place pork in a Dutch oven or roasting pan and roast until it falls apart easily. This should take about 6 hours. To test to see if the pork is done, take a fork and you should be able to easily shred off some pieces of pork.
  • 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.