Ingredients (~8 servings)
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 1/2 cup honey
- 2 Tbsp minced chipotle peppers in adobo sauce
- 1 Tbsp Worcestershire sauce
- 2 tsp mustard powder
- 1 Tbsp garlic powder
- 2 tsp onion powder
- 1 Tbsp kosher salt
- 1 tsp finely cracked black pepper
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- ~4 lbs boneless pork shoulder, cut into 6 pieces
- 8 rolls or hamburger buns for serving
Make Your Honey Chipotle Sauce
Preheat your oven to 350F with a rack in the center position.
In a small bowl, combine the ketchup, brown sugar, honey, chipotle chiles, Worcestershire, mustard powder, garlic powder, onion powder, salt, and pepper.
The sauce will be thick and smell incredibly sweet at this point – that’s exactly what you want.
Braise the Pork Shoulder
In a large Dutch oven, combine the chicken stock, vinegar, and half of the sauce you just made.
Nestle the pork pieces into this liquid – they don’t need to be fully submerged but should be sitting in the sauce mixture.
Cover and roast for ~2.5 to 3 hours.
After this time, uncover and roast for another ~1 to 2 hours, or until the pork is very tender and can be pulled apart easily with a fork.
You’ll know it’s ready when you can stick a fork in and twist it apart without any resistance.
Shred and Finish the Pulled Pork
Using a slotted spoon, transfer the pork to a large bowl or baking dish; discard any large pieces of fat that didn’t render.
Use two forks to shred the pork into ~1-inch pieces – don’t go too fine or it’ll turn mushy.
Stir in the remaining sauce you held back earlier.
The pork should be saucy but not swimming in liquid.
Serve on the rolls with whatever sides you like. This keeps in the fridge for up to a week and actually gets better after sitting overnight.
Honey Chipotle Pulled Pork
Ingredients
Ingredients (~8 servings)
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 1/2 cup honey
- 2 Tbsp minced chipotle peppers in adobo sauce
- 1 Tbsp Worcestershire sauce
- 2 tsp mustard powder
- 1 Tbsp garlic powder
- 2 tsp onion powder
- 1 Tbsp kosher salt
- 1 tsp finely cracked black pepper
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- ~4 lbs boneless pork shoulder cut into 6 pieces
- 8 rolls or hamburger buns for serving
Instructions
- Preheat oven to 350F.
- Mix ketchup, brown sugar, honey, chipotle peppers, Worcestershire, spices in a bowl.
- Combine chicken stock, vinegar, and half the sauce in a Dutch oven.
- Add pork pieces to liquid and cover.
- Roast for 2.5-3 hours, then uncover and roast 1-2 hours more until fork-tender.
- Transfer pork to bowl and discard excess fat.
- Shred pork with two forks into 1-inch pieces.
- Stir in remaining sauce until well coated.
- Serve on rolls.
