Sweet Pulled Pork

Yum. I finally tried another Sweet Pork recipe; my first one being in 2009. I used to make that one all the time, but then stopped for some reason. I spotted this one on Carlsbad Cravings and wanted to give it a try. Like all of the recipes on that site, this is super flavorful and there is a lot involved if you want to add even more flavor (making some Cilantro-Lime Ranch), BUT, you can prep a lot ahead of time. One should make the dressing ahead of time so it thickens and becomes more flavorful. I have a good recipe for Cilantro-Lime Ranch already that goes with my old Sweet Pork recipe, but I tried this one and it was also wonderful. I used green salsa in place of the tomatillos. 

The first night, we ate the pork and sauce in tacos (1st pic). The second night, we used the leftover meat with leftover Cilantro Lime Rice in the best rice bowls I have ever had in my life. (Other pics.)  (Click on this recipe and scroll all the way to the bottom for the Cilantro Lime Rice recipe- made in a rice cooker.) We topped the bowls with the leftover Cilantro Lime Ranch (recipe below) fresh cilantro, pickled jalapenos, and sliced avocados. Omgosh- I absolutely loved this meal. It was SO GOOD. I love sweet pork tacos but maybe I'll make this again just for rice bowls. 

Note: For the enchilada sauce, I used the leftovers from this recipe. But you can use a small can. 

Sweet Pulled Pork  

adapted from Carlsbad Cravings

4-5 lbs boneless pork shoulder (pork butt) trimmed of excess fat
1 1/2 Tablespoons EACH chili powder, garlic powder
1 ½ – 2 teaspoons chipotle chili powder
1 1/2 tsp EACH salt, onion powder, smoked paprika, cumin
3/4 teaspoon pepper

SLOW COOKER PHASE 1

3/4 cup Coke, NOT diet
1/2 cup mild salsa
1/3 cup packed brown sugar
1 4 oz. can mild diced green chilies

SLOW COOKER PHASE 2

3/4 cup enchilada sauce
1/4-1/2 cup packed brown sugar
1 4 oz. can mild diced green chilies
All remaining Mixed Spices
salt to taste
Hot sauce to taste

1.  Mix all of the mixed spices together in a resealable container. Set aside. Lightly grease slow cooker with nonstick cooking spray. Set aside. Transfer pork to slow cooker. Separate out 1 ½ tablespoons spices to use after the pork is cooked. Rub all remaining spices evenly over all sides of pork (it will seem like a lot but use all of it).

2.  Add all Slow Cooker Phase 1 Ingredients to the pork. Cook on LOW for 6-8 hours or until pork is tender enough to shred. Shred pork into larger sections in crock pot and continue to cook on LOW for 30 minutes.

3.  Transfer all of the slow cooker contents to a strainer to drain off excess liquid from pork. Transfer pork to cutting board and shred into smaller pieces and discard any excess fat. Add pork back to slow cooker (along with any accumulated green chiles, etc.) then stir in all of Phase 2 ingredients starting with just 1/4 cup brown sugar. Cook another 15-30 minutes on LOW or until heated through OR just keep on the warm setting if you aren’t serving immediately. Taste and add additional brown sugar for sweeter, hot sauce for spicier or more enchilada sauce for saucier.

4.  Serve in tacos, enchiladas, burrito bowls, etc. with Cilantro Lime Dressing (recipe below) along with Cilantro Lime Rice and any toppings you desire.

Cilantro Lime Dressing

adapted from Carlsbad Cravings

1/3 cup packed cilantro
1 tomatillo, husks removed and roughly chopped (or a few TBS green salsa)
1 jalapeno deveined, seeded, roughly chopped, or some pickled slices
1garlic clove, peeled
1/2 cup real mayonnaise
1/2 cup sour cream; may sub Greek yogurt
1 1/2 teaspoons lime juice 
1 tablespoon dry ranch seasoning mix (I used Penzey's buttermilk dressing mix)
1/4 teaspoon smoked paprika optional 
Milk as needed

1.  Add all of the ingredients to a blender puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Chill before serving. Dressing will thicken in the refrigerator. Keeps well for 5-7 days in the fridge. 

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