Cozy up with this slow cooker recipe that will have you eating melt in your mouth tangy sweet pork in 6-8 hours! ;) It has the ketchupy goodness you get from a sloppy joe, with some heat brought by chipotle's in adobo and cumin seeds. Eat it on a bun one night, and use the left overs on top of pizza with mozzarella and onions. —myculinaryfix
Boneless Pork shoulder, butt or picnic
Kosher salt and Black pepper
onion, quartered, peeled and skins removed
garlic cloves, peeled and smashed
Canned tomato sauce
1 1/2 teaspoons
adobo sauce plus 1-2 chipotles from the can
Generously season all sides of your pork with kosher salt and pepper. Combine 1/2 cup of ketchup and all of the ingredients except for the garlic and onions and pour into the slow cooker.
Place the pork fat side up into the slow cooker and scatter the onion and garlic cloves around the meat. Place slow cooker on low temperature and cook basting now and then (if you can) for 6-8 hours depending on how big your pork is.
When pork is fork tender and easily shreds, remove it from the slow cooker and place on a cutting board to cool slightly.
Pour the remaining liquid into a fat separating measuring cup and using an immersion blender, (or pour into a blender if you don't have one) blend until the mixture is smooth with some texture (you basically want to just cut up the onions and garlic).
Let the mixture sit for 2-3 minutes and skim off any fat, then pour into a skillet over medium heat and bring to a boil. Cook for 6-7 minutes stirring occasionally until the mixture is thick enough that when you drag a spoon down the middle of the pan, it takes a few seconds to fill in. Taste and season with salt, then add 1/4 cup of ketchup and stir to combine, taste once more and add a pinch more salt if necessary. Remove from the heat.
Shred the pork with 2 forks or your hands, then combine in a large bowl with the sauce.