Easy Southwest Pulled Pork Recipe
This recipe can used in different ways and is enough pulled pork for a week's worth of meals. The chile sauce is optional, but really adds robust flavor with a little spice.
ancho chili powder
pasilla chile sauce
Pasilla chile sauce (optional but very worth it)
dried pasilla chiles
yellow (spanish) onion
enough to cover the chiles in pot
Pasilla Chile Paste (optional)
Split pasilla chiles and remove the seeds
Place chiles in a small sauce pan and add chicken stock until the chiles are barely covered with chicken stock
Turn heat to high and bring to a boil, then reduce heat and let simmer for 30 minutes
While the chiles are hydrating, cook the garlic and onion in a pan over medium heat until lightly browned
Once the 30 minutes have passed and the chiles are hydrated add all ingredients to blender and blend
The night before season the pork shoulder liberally with sea salt, garlic powder, ancho chili powder, paprika.
Then cover the pork should with pasilla chili sauce and let sit over night.
Next day in the morning place into a crock pot and cook on low for 8 - 9 hours.
Remove from crock pot and remove twine.
Shred meat on a baking sheet, removing any chunks of fat.
Spread out meat and spoon some of the juices that are left over int he crock pot.
Turn on broiler to high in oven. Set rack near the heat source.
Once broiler is hot (after 2-3 minutes) place the baking sheet on top rack. Keep an eye on the meat and rotate the baking sheet every 2-3 minutes until all of the meat is browned.