Maple Chipotle Pulled Pork
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
Maple Chipotle Pulled Pork. A delicious, slow cooked, sweet, smoky and spicy pulled pork from your oven that can be enjoyed year round.
Pulled pork is a favourite of my son's and when he tasted our delicious Maple Chipotle Barbecue Sauce, he knew it would be a terrific base for a new pulled pork recipe. To add to our experimentation, we also made baked beans using the same sauce. With some corn flour biscuits added, this was a very flavourful comfort food meal.
Get the recipes here for Maple Chipotle Barbecue Baked Beans and Corn Flour Biscuits.
Like this recipe?
Find tons of other great BBQ ideas in our BBQ and Grilling Category.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like:
Maple Chipotle Pulled Pork
Maple Chipotle Pulled Pork - a delicious, slow cooked, sweet, smoky and spicy pulled pork from your oven that can be enjoyed year round.
Ingredients
- 6 pound or larger pork shoulder roast
For the Maple Chipotle Barbecue Sauce
- 6 tablespoon olive oil
- 6 cloves chopped garlic
- 2 medium red onion chopped
- 4 cups plain tomato sauce
- 1 cup maple syrup
- ½ cup apple cider vinegar
- 2 teaspoon to 4 teaspoon ground chipotle powder according to taste
- 2 teaspoon black pepper
- 1 teaspoon ground dry thyme
- 2 teaspoon salt
For the pulled pork dry rub
- ½ teaspoon powdered ginger
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dry thyme
- 1 tablespoon garlic powder
- 1 ½ tablespoon kosher salt
For the pulled pork
- 4 tablespoon canola oil
- 1 medium sized onion chopped
- 3 cloves minced garlic
- 4 medium sized firm apples peeled and chunked
- 2 ½ cups of the Maple Chipotle Barbecue Sauce
- ½ teaspoon to 1 teaspoon ground chipotle powder according to taste
- ¼ cup apple cider vinegar
- 2 tablespoon chopped fresh thyme, or one teaspoon dry thyme
- 1 ½ cups chicken stock or water
- ¼ cup maple syrup
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
To prepare the Maple Chipotle Barbecue Sauce
In a small saucepan, heat the olive oil and add the garlic and onions.
Cook slowly over medium low heat until well softened and beginning to caramelize.
Add all of the remaining ingredients.
Simmer slowly for about 20-30 minutes or until reduced by about ¼ the initial volume, stirring often.
When cool, puree in a blender or food processor until smooth. Makes about 5 cups.
To prepare the pulled pork
Mix together all of the ingredients for the dry rub.
Rub the mixture all over the pork shoulder roast.
Heat 4 tablespoon oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides.
Transfer the roast to a covered roasting pan.
Chop the apples and onions and add them to the pan with the roast.
Mix together the 2 ½ cups Maple Chipotle Barbecue Sauce and all of the remaining ingredients.
Pour all over the roast, apples and onions in the roasting pan.
Cover with aluminum foil and then the lid of the roasting pan.
Roast in a 300 degree oven for several hours (approximately 3-4) until the meat is very tender and falling off the bone.
Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens.
At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples.
Tear the pork into small strips, discarding the bone/s and any excess fat.
Serve the reduced and pureed braising liquid over the pulled pork.
Nutrition Information
Serving Size
Amount Per Serving Unsaturated Fat 0g
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Could you substitute the pork for chicken?
This is a braised recipe so chicken thighs would braise relatively well while breast would be drier. The time for chicken thighs wold be much less as well. Interesting idea.
These sound so good, thanks for sharing this delicious looking recipe.
Simon