Fiesta Pulled Pork

What meat eater doesn’t love pork perfectly seasoned and cooked until fork tender? I don’t know one. This recipe is a spin on a couple recipes combined to perfection. It’s sweet, succulent and just a hint of spicy. It goes great served on flour tortillas with a squeeze of lime, and topped with pineapple salsa. And it’s easily served on soft rolls topped with BBQ sauce. It’s summer time, any time. Let’s fiesta!

4 onions, peeled and quartered
1- 4 lb Pork loin
2 tsp Salt
1 tsp Pepper
3-4 cups Chicken broth
1 7.5 oz can Chipotle peppers in Adobo sauce
1 4 oz can Chipotle salsa
4-5 cloves garlic, peeled and smashed
2 Limes, halved
1- 2 liter Bottle Root Beer

Preheat the oven to 325 degrees. On the bottom of a large oven roaster with lid or Dutch oven, place the quartered onions. Rinse and dry the pork loin. Rub the salt and pepper onto the pork. Place the loin, fatty side up on top of the onions.
Side note: I enjoy the flavor of bone in meat, and often use pork shoulder or pork butt with the bone for my pulled pork. Although there are times (like on vacation at a cabin) when time and convenience trump the mess; which makes this recipe even easier!
Pour 3 cups of the chicken broth on the loin. Open the can of chipotle peppers and pour it across the top of the loin, followed by the chipotle salsa. (If you like it hot, you could easily add another can of chipotle salsa!) Place the garlic in the roasting pan. Squeeze the limes over the pork loin and throw the lime halves in the pot. Pour the root beer on top of the pork, liquid should be about half way up the side of the loin. If more liquid is needed use the remaining cup of broth. Cover the pot (with the lid) and place in the oven for about 6 hours, basting occasionally, until falling apart. Shred apart with two forks, discarding large pieces of fat. Skim the fat off of the top of the liquid and reserve for dipping or wetting the tender and juicy strips of pork. Strain out the onions, garlic and peppers (and lime halves for that matter) to serve along side the meat. Serve with the other toppings of your choice; if your going the BBQ sauce route, Cole slaw on top is also delicious! Of course, I recommend the pineapple salsa and lime juice. If you’re going that direction, you also might want to set out sour cream, shredded cheddar cheese, and regular salsa… and anything else (corn chips? grilled corn on the cob?) to complete your fiesta!

*One of the inspirational recipes for this pulled pork is The Pioneer Woman’s Spicy Dr. Pepper Shredded Pork, in which she recommends using (obviously) Dr. Pepper; which is also really good. We like the kind of anise flavor from root beer, but please experiment because food is fun!

One comment

Comments are closed.