Have I convinced you yet to get out the slow cooker for easy smeasy meals? If I haven't, maybe this recipe will. This is a recipe that you can easily adjust the heat level by adding more or less chipotle peppers depending on the size of the Boston butt you use. An added bonus is that you will be seeing this shredded pork in another dish in a day or two. Yes, it's a Round Two recipe!
2 - 3 lb. Boston butt
Granulated garlic
Onion powder
Kosher salt
Freshly ground black pepper
1 small can of chipotle peppers in adobo sauce (I used about 3/4 of a can)
12 oz. Dr. Pepper
Liberally coat the pork with garlic, onion powder, salt, and pepper. Place pork in slow cooker.
Place as many (or few) of the peppers in adobo sauce on top of pork.
Slowly add Dr. Pepper to slow cooker.
Cover and cook on low 8 - 10 hours or high 6 - 8 hours.
Remove bone from pork. Using two forks, shred meat and peppers and stir to combine with the liquid in the slow cooker.
I served tonight's portion on buns. Round Two of this meal will be used as topping for backed potatoes. You could also place in tortillas and top with your favorite Mexican toppings.
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