Slow Cooker Honey-Chipotle Pulled Pork is sweet and delicious with just a hint of chipotle heat. The pork is slow cooked and juicy, tender meat the whole family will love!
The slow cooker is one of our favorite tools for cooking pulled pork. We like the way you can throw everything in and let it do all the work. Not to mention, there are so many variations of slow cooker pulled pork! This Honey Chili Sauce is an absolute favorite of ours. Jalapeño peppers bring heat and smokiness to balance the sweetness of the honey. Throw in some garlic and other seasonings and you have a finger-licking BBQ sauce.
Jalapeños in Adobo Sauce:
You should be able to find small cans of jalapeños in adobo sauce in the Mexican food section of your local grocery store, near refried beans and enchiladas. The most common national brands you’re likely to come across are Embasa and La Costeña.
We love the combination of honey and brown sugar in this recipe and highly recommend using both! However, you can always omit the brown sugar and just use 1 cup of honey if necessary.
Do I have to use a food processor or blender to make the sauce?
Unfortunately, yes.You want those peppers in adobo pureed instead of chunky in your sauce
Slow Cooker Honey Chili Pulled Pork Roast Amount:
We call for a 3-5 lb pork roast, but you can always use smaller or larger roasts to suit your needs. If you end up with a larger roast, you’ll want to double the sauce.
Our favorite is the pulled pork sandwich with coleslaw. However, if that’s not your thing, you can always use it in burritos, tacos, or most other Mexican foods.
Note in advance:
Make the sauce ahead of time and store it in an airtight container in the refrigerator to save time until ready to use.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to a week. Reheat in a saucepan on the stovetop over medium-low heat until heated through.
If you liked this recipe, you might be interested in these other delicious pork recipes:
- 1 3-5 lbs Roast pork ass, boston ass
- 2 teaspoon Salt
- 1 cup ketchup
- 1/2 cup brown sugar tightly packed
- 1/2 cup Honey
- 3 tablespoon jalapeno pepper in adobo sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 clove garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Place the pork chops in the bottom of a 5- to 8-quart slow cooker. Season with 2 tsp salt.
In a blender or food processor, combine tomato paste, brown sugar, honey, jalapeño, vinegar, Worcestershire, garlic, 1/2 teaspoon salt, and pepper. Blend until smooth.
Pour half of the sauce over the pork butt and refrigerate the rest in an airtight container.
Cook on low for 6 to 8 hours. Drain half of the excess liquid and pour the reserved sauce over the pork. Cook on low for another 2 hours. Finely chop before serving.
Calories: 172kcal | carbohydrate: 43G | protein: 1G | fat: 1G | Saturated fat: 1G | cholesterol: 1mg | sodium: 1029mg | Potassium: 147mg | fiber: 2G | sugar: 40G | Vitamin A: 156unit | Vitamin C: 2mg | calcium: twenty twomg | iron: 1mg