Chipotle and Honey Pulled Pork

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Prep Time: 30 minutes
Cook Time: 140 minutes
Servings: 4

Made with our time-saving braising sauce, this hearty dish is topped with pickled onions, jalapeño chile and cilantro to add fresh flavor at the end. Serve atop softly cooked polenta or pass warmed corn tortillas alongside to soak up the delicious braising liquid.

Ingredients:

  • 2 lb. (1 kg) pork shoulder, cut into 3-inch (7.5-cm) cubes
  • Kosher salt and freshly ground pepper
  • 2 Tbs. vegetable oil
  • 1 jar Chipotle and Honey Pulled Pork Braising Sauce

  • For the pickled onions:
  • 1/2 red onion, thinly sliced
  • 1/2 cup (4 fl. oz./125 ml) water
  • 1/2 cup (4 fl. oz./125 ml) red wine vinegar
  • 2 Tbs. firmly packed light brown sugar
  • 2 tsp. kosher salt

  • For garnish:
  • 1 jalapeño chile, thinly sliced
  • Fresh cilantro leaves for garnish

Directions:

Season the pork with salt and pepper.

In the flameproof insert of a slow cooker with a browning function, warm the oil with the slow cooker set to “brown.” Working in batches, sear the pork, turning occasionally, until browned on all sides, 8 to 10 minutes per batch. Return all the pork to the slow cooker and add the braising sauce. Set to slow cook on high heat, cover and cook until the meat is fork-tender, about 2 hours.

While the pork is braising, make the pickled onions: Place the onion slices in a small nonreactive bowl. In a small saucepan over high heat, combine the water, vinegar, brown sugar and salt and bring to a boil, stirring to dissolve the sugar and salt. Pour the mixture over the onion slices and let cool to room temperature. Cover and refrigerate for at least 1 hour or up to 3 days.

Using tongs, transfer the pork to a large bowl. Using two forks, shred the pork, discarding any excess fat. Skim the fat off the sauce, then stir the sauce into the pork. To serve, divide the braised pork and braising liquid among individual bowls. Top each serving with some of the pickled onions, jalapeño slices and cilantro, and serve immediately. Serves 4.

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