I made this for a work potluck, and it was a huge crowd pleaser! Everyone asked for the recipe! I made the sauce the night before, started the crock pot in the morning for a lunchtime party, and served it with Martin's potato rolls for make-your-own sliders. Like another reviewer said, it took a bit longer to caramelize the onions than stated in the recipe, so I ended up cooking most of the moisture out trying to give them good color (adding sugar during caramelization also pulls the moisture out); I had to add a little water back in to the sauce at the end of Step 1 to loosen it up. I used Demerara sugar rather than turbinado to give it a little more depth of flavor, and the max suggested amount of chipotle. The sauce is not too sweet, not too spicy, and not too vinegary, which is why everyone enjoyed it so much. Personally, I like mine with a bit more smoke, kick and vinegar, so I'll probably increase the chipotle, black pepper, and vinegar when I make it for myself.
Pulled Pork with Caramelized Onions
From EatingWell: January/February 2011
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw.
21 Reviews for Pulled Pork with Caramelized Onions
Hi, this recipe sounds awesome & I really want to try, I am in Australia so chipotle chile in adobo sauce is not readily available- can anyone offer a good substitute?
Made this pork to use for the pulled pork torta recipe, also on this site. I love the flavor of the onions and the sauce, though I'll add a little more chipotle when I make it again. I only had one problem with making this: after 4.5 hours on high in my slow cooker, my pork didn't feel tender at all. I ended up putting in the oven for 1 hour on 300. Even after that, it was still a lot harder to shred than I expected. Might have been the particular cut of meat I had. I used a pork "shoulder butt" that had the joint in it. Must be a tough part. I'll definitely be trying this again with an un-jointed portion of meat. Served this on King's Hawaiian sweet rolls...Amazing!
Accidentally purchased SWEET Chili Sauce (vs. regular); only used 2/3 cup, and a moderate squeeze of Ketchup. Followed crock-pot recipe and it was outstanding!
The sweet chili sauce plays well with the flavor of the caramelized onions. Served with brochen rolls and shredded sharp cheddar cheese. : )
I've made pulled pork before, but none of my earlier attempts matched this one for flavour. I don't have a slow-cooker, so baked it for about four hours in a 300-degree oven. It turned out great. I will be making it again!