Active Time: 25 minutes • Total Time: 8 hours 25 minutes • Serves: 8
1 boneless rolled Boston pork roast (about 3 pounds)
1 can (7.5 ounces) chipotle chiles in adobo sauce, chipotles coarsely chopped
1/2 cup Schnucks ketchup
1/4 cup cornstarch
1/4 cup Schnucks honey
1/4 cup white or red wine vinegar
3 tablespoons Schnucks tomato paste
1 tablespoon dried oregano leaves
2 teaspoons garlic powder
1 teaspoon salt
8 Schnucks hamburger buns
sliced ripe avocado, refrigerated pico de gallo and/or fresh cilantro leaves for toppings (optional)
1. Remove strings from pork. Trim off and discard any excess fat. In 4-1/2-quart or larger slow-cooker bowl, stir remaining ingredients except for buns and toppings until well blended. Add pork, turning to coat in sauce. Cover slow cooker with lid and cook on low 8 to 9 hours or on high 4 to 4-1/2 hours or until pork is very tender. Do not lift lid during cooking.
2. Transfer pork to large bowl; reserve sauce in slow-cooker bowl. With 2 forks, shred pork. For spicy pork, pour 1-1/2 cups reserved sauce into pork; for milder pork, strain 1-1/2 cups sauce to remove chipotles before stirring into pork. (If desired, cover and refrigerate or freeze excess sauce to use another day.) Makes about 5 cups pork. Serve pulled pork in buns with desired toppings.
Each serving: about 386 calories, 14 g total fat (5 g saturated),64 mg cholesterol, 877 mg sodium, 41 g carbohydrate, 3 g fiber, 24 g protein
Serve pulled pork in slider buns or wrapped in flour tortillas.