Chipolte Pulled Pork Sandwiches
1 tbsp packed brown sugar
2 tsp salt
2 tsp garlic powder
1 1/2 tsp ground mustard
3 tsp chili powder
1 boneless pork shoulder (3lbs) trimmed of fat
1 can (8 oz) tomato sauce
2 canned chipolte chiles, finely chopped
1 tbsp adobo sauce from canned chipolte chiles
20 burger buns, split
5 medium avocados, pitted, peeled and
thinly sliced
Spray a 3-4 quart slow cooker with cooking spray. In a small bowl, mix brown sugar, salt, garlic
powder, mustard and chili powder. Rub seasoning mixture over pork. Place pork in
cooker. Sprinkle any remaining seasoning mixture that doesn't stick to pork over the top of
the roast in cooker.
Cover cook on Low heat setting for 7-8 hours.
Remove pork from cooker; place on cutting board. Remove liquid from cooker; skim fat
from liquid and reserve liquid. Cool pork slightly. With 2 forks, shred pork. Return to cooker.
Stir tomato sauce, Chipolte chiles and adobo sauce into shredded pork. If desired, stir in
some of the reserved cooking liquid for desired moisture.
Increase heat setting to High. cover and cook an additional 15-20 minutes longer or until hot.
Spoon about 1/3 cup of the pork mixture into each bun. Place a few slices of avocado over
pork in each bun. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir
occasionally.