Pulled Pork with Peppers and Onions

I made one thing to eat while watching the Superbowl this year — It cooked for 6 hours, and should make meals for the rest of the week!  One Recipe will make about 10 generous sandwiches with nothing added except maybe a smear of sweet BBQ sauce. — or go the not-sandwich route and put a generous serving on a baked potato (russet OR sweet-potato).  Or maybe even on a bed of rice!

Pulled Pork with Peppers & Onions: (the smell is heavenly)

Le Creuset 5qt Braiser

Le Creuset 5qt Braiser

4 lb boneless pork (roast, tenderloin — you pick — I used tenderloin)
5 oz can chipotle peppers in adobo sauce + 1/2 can water to get all the sauce
2 lb sweet onions, sliced thick
1 med lime, sliced
2 bay leaves
3 cloves garlic, crushed
1/2 bottle Cholulu Chipotle pepper sauce
1/3 c olive oil
1/3 c Fire Cider (infused apple cider vinegar) — or use a vinegar-based pepper sauce like Trappey’s Red Devil
1/2 c diced bell pepper
1 T fresh ground (fine) black pepper

I don’t sear the meat or saute anything —71+pBuI7ppL._SL1500_

  1. just pour the olive oil in a cold 5-6 qt braising pan
  2. then add the meat, crush the peppers into the adobo sauce
  3. add sliced onions and lime and other seasonings
  4. bring the pan up to bubbling
  5. turn it down to a low setting & cover it
  6. walk away to enjoy later in the day

It simmers for 6 hours — until the meat cuts and pulls apart (pulled pork!) with a fork.

7.  Take out the remainder of the lime slices and bay leaves
8.  pull the pork in bite-sized shreds and chunks, and mix it with the sauce and onions/peppers

Enjoy it on a toasted bun as is, or add a little extra sweet/smoky BBQ sauce and perhaps some thinly sliced red onions, or a little sweet pickle relish stacked on the bun!

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