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+ servings

Chipotle-Pulled Pork Sandwich

Marla Hingley
When topped with our creamy coleslaw, it helps to balance the spiciness of the pork and creates a tasty crunch with every bite.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings 6

Ingredients
  

  • ½ cup onion chopped
  • 1-2 canned chipotle peppers in GF adobo sauce
  • 1 Tbsp lime juice
  • 4 cloves garlic minced
  • 1 tsp cumin
  • 12 oz can cola
  • 3 lb boneless pork shoulder or butt

Instructions
 

  • Into blender combine onion, peppers, lime juice, garlic and cumin. Process until smooth, adding just enough of the cola until mixture is smooth. Stir in remaining cola.
  • Place roast into slow cooker and pour mixture over. Cover and cook on low 8-10 hours, or on high 4- 5 hours.
  • Using two forks, pull apart the meat into shreds, then cut into bite-sized pieces. Set aside.
  • Remove liquid from slow cooker and pour into a sauce pan. Bring to a boil, then simmer uncovered, until it is reduced to your desired consistency (about 10-15 minutes). Stir in shredded meat, stirring until fully coated and heated throughout. Season to taste with salt if desired.
  • To serve, top split buns with pulled pork mixture and some coleslaw.

Notes

Cola does contain a lot of sugar (approx. 9 tsp/12 oz can), however traditional recipes for pulled pork will call for brown sugar and/or ketchup (which can have a combined sugar content similar to that of the cola).
Cola adds sweetness as well as a rich caramel flavor. However, in place of cola you could always use:
1 Tbsp tomato paste
2 Tbsp GF Dijon mustard
¾ cup white vinegar
1/3 cup GF ketchup
2 tsp GF Worcestershire sauce
¼ cup brown sugar
+ water to make mixture up to 12oz
Tried this recipe?Let us know how it was!