Pulled Pork Roast with Homemade Chipotle Barbeque Sauce

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I love summertime!  I love spending these long, warm, beautiful days with family and friends.  I love the season, all it’s colors and all it’s flavors.   Nothing says summer more to me than cookouts and time outdoors.

Barbecue is indeed an art and I’m certainly not a Picasso.  I don’t know the first thing about smoking meat and I don’t even own a charcoal grill.  That being said, I still know good barbecue.  I know that you can create a good barbecued meat at home without being a pro. It does involve more than just slapping on a jar of store bought sauce.  It’s a process.  The best results come from a little extra love, a spice rub and a homemade barbecue sauce.

The key to a good barbecue sauce is some serious flavor.  So many sauces are predictable, sometimes boring.  I like to take my barbecue sauce up a notch and add some authentic Latino flavor.  My secret ingredient – La Morena Chipotle Peppers in Adobo Sauce.  Chipotle peppers add the perfect amount of smoky heat.  These peppers are not at all overwhelming, they are actually classified as “medium” heat.  Both the peppers and the sauce they are canned in have great flavor – so use both!  Be warned though, a little goes a long way.

At first glance you might find this recipe a bit overwhelming.  I urge you to keep reading, though.  I’ve broken the recipes and ingredients into three separate sections so a lot of the ingredients are listed twice.  The majority of the ingredients are spices that you probably have on hand.  Here’s the quick summary.  You’ll create a quick marinade, a spice rub and a barbecue sauce.  You’ll rub your pork down with the marinade and spice rub and cook it in the oven low and slow.  Plan ahead – the pork roast takes 6-8 hours in the oven.  It’s done after it pulls apart easily with a fork.  Shred the pork, toss with some barbecue sauce and finish the pork on the grill or in the broiler.

The barbecue sauce has the perfect amount of smoky heat that everyone can enjoy.  If you prefer more heat, you can always add an additional teaspoon of adobo sauce or another chipotle pepper.  I would let the sauce simmer for at least 15 minutes before tasting and making adjustments.  There’s nothing you buy in a bottle that can beat the flavor of a warm homemade barbecue sauce!

It’s all easy work – this roast really only involves about half an hour of serious hands on time.  That’s great news!  Less time cooking gives you more time to enjoy your company!

Take your barbecue game to a new level – your friends and family will love it!  I love this sauce and will dump it on everything.  Hot dogs, chicken – I even add a spoonful to my baked beans!

To serve, I loaded my pork roast on kaiser rolls, drizzled with lots of that homemade chipotle barbecue sauce and topped with pickled jalapenos (for those who really like it hot) and kosher dill pickles.  Yum.  To make my cookout feast complete I served all the classic sides – corn on the cob, baked potatoes, baked beans and coleslaw.  Great food and great company – a perfect summer day!

Hope you enjoy this recipe and all the flavor from the smoky chipotle peppers!  I have so many recipes I use chipotle peppers in and would love to have more!  I’d love to hear how you cook with chipotle peppers!

Thanks so much for stopping by!  Enjoy that summer living 🙂

-Amanda-

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Pulled Pork Roast with Homemade Chipotle Barbeque Sauce

Amanda

Fall Apart Pulled Pork Roast Sandwiches with Homemade Chipotle Pepper Barbeque Sauce. An easy meal with serious BBQ flavor!

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 8 hrs 30 mins

Total Time 9 hrs 30 mins

Course Pork

Servings 8 -20 servings

Ingredients

  

• 3-5 pound pork shoulder roast
• 1/2 cup apple cider vinegar for roasting
• *Quick Marinade*
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Adobo Sauce from La Morena Chipotle Peppers
• *Dry Rub*
• 1 Tablespoon Salt
• 1 Tablespoon Paprika
• 2 Teaspoon Ground Mustard Powder
• 1 Teaspoon Black Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• *Barbecue Sauce*
• 1 Cup Ketchup
• 1/2 Cup Brown Sugar packed
• 1/4 Cup Apple Cider Vinegar
• 2 Tablespoon Worchestire Sauce
• 1 Chipotle Pepper finely minced or run through food processor
• 1 Teaspoon Adobo Sauce from Peppers
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Mustard Powder
• 1 Teaspoon Paprika
• 1 Teaspoon Onion Powder
• 1/4 Teaspoon Black Pepper
• 1 Tablespoon Honey

Instructions

 

• Bring roast to room temp for about an hour.
• Preheat oven to 250ºF.
• With a knife, stab roast all over, 20 - 30 slits.
• Mix together 1 tablespoon adobo sauce from peppers and 1 tablespoon apple cider vinegar. Rub all sides of roast with liquid mixture - massaging into holes. Use all of liquid mixture. Let roast rest for 5 minutes.
• Mix spices together. Rub down roast with spice mixture, rub all sides and into holes. Use all of spice rub.
• Place pork roast into appropriate sized roasting pan. I use the disposable aluminum type - goes straight from oven to grill and there's no clean up.
• Pour ½ cup apple cider vinegar into pan. Bake covered, basting a few times, at 250ºF for 6-8 hrs or until roast is tender and pulls apart easily with fork. Remove from oven.
• Heat up grill or turn oven heat up to broil.
• Shred roast with two forks. Discard any large chunks of fat. Small pieces of fat and juices from meat should stay in.
• Drizzle about 1/4 cup of barbecue sauce (recipe to follow) over pulled pork and toss.
• Grill or broil pork until it browns enough to your liking and most of the liquid is reduce. I stir the meat a few times to distribute all the juices so nothing dries out. Pay attention to the pork, making sure nothing burns.
• Serve on rolls, drizzle with lots of BBQ sauce and enjoy!
• *Barbecue Sauce*
• Combine ketchup, apple cider vinegar, brown sugar, worcestershire sauce, minced chipotle peppers, adobo sauce from chipotle peppers, salt and spices in a medium saucepan.
• Bring sauce to a simmering bubble over med/low heat, stirring often.
• Reduce heat to low, simmer for about 30 minutes, stirring occasionally.
• Stir in honey, let simmer for a minute or two.
• Remove from heat and enjoy! Store leftovers in fridge. Makes about 1 1/4 cup sauce.