Chiptotle Pork Butt

by frannybolsa on March 12, 2014

in Cooking

Chipotle Pork Butt

Cold weather is still hanging around here in Tennessee. We’ve had 30 degree days. Then 70 degree days. Then back to 30 degree days. We’ve had sleet and thunderstorms and balmy Sunday mornings. The schizophrenic weather leaves my nose constantly running and has me throwing open windows then frantically closing them.

But one thing remains unchanged – the power of the pork butt (or Pork shoulder if you prefer not to have anything “buttock” related associated with your dinner). It’s perfect for a lazy Sunday – no matter what the weather is doing outside your front door.

Pork butt likes to take things slow. As does my butt on Sundays. Sundays are a no rush day in my house. I’m in no rush to clean, do laundry or anything else that looks or smells like a Chore. I’m a big believer in a slow day to gear up for a week of gettin’ things done.

A few minutes chopping and tending a pot on the stove and then you can leave your pork butt all to itself. Without any strenuous work on your part, you’ll have tender, spicy, shredded pork all ready to go by dinner time.

Make your butt small. Make your butt large. It’s up to you. In the kitchen – the more butt the better. We’re not trying to stuff ‘em into skinny jeans. The more you make, the more you’ll have for a quick dinner another night. Multiple meals in one pot – just another reason the butt is the best.

We start with onions and garlic for some sweet tanginess. Chipotle peppers bring sultry, smooth heat. I always keep the flavors simple when I cook this. This lets you change the flavor up a bit if you’re setting some aside for another meal.

8 hours later – your pork butt melts apart with a little help from a fork.

Chipotle Pork Butt

Warm up some tortillas, slice an avocado, throw together a salad. Eat at the table or standing over the sink. It’s your butt – you decide what to do with it.

Chipotle Pork Butt

Chiptotle Pork Shoulder
  • 1 pound Pork butt (also called pork shoulder)
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 3 chipotle peppers, chopped
  • 4 tablespoons of chipotle sauce (just scoop out of the same can the peppers came in)
  • 2 tablespoon of olive oil
  • salt and pepper
  • water
  1. In a deep pot with a lid, with heat turned to high - heat up the olive oil
  2. Rub the pork until it's dry (just use a paper towel or clean dish cloth).
  3. Place the pork in the pot and brown on all sides - you'll notice the pork sticks to the bottom of the pan and then unsticks as it gets all brown and caramelized - that's when you know it's done and you can flip it another side. This helps seal in that deep, meaty flavor. Set aside when done.
  4. Add in onions and sauté until they turn translucent and start to get fragrant.
  5. Place pork back in pot along with all of the other ingredients including the water. Add enough water to cover ⅔ of the pork. Cover pot and turn heat to low. Periodically turn the pork over.
  6. The pork is done when you can pull off a piece with a fork - usually takes 6-8 hours.
  7. Place the pork on a cutting board and let it cool to the touch. Shred with a fork or your fingers.
  8. If you're eating this for dinner tonight - dig in.
  9. To freeze for another night: shred the pork and let the cooking liquid cool in the pot. Once it's cooled down a bit, skim off any fat. Place shredded pork in a freezer bag and cover with the cooking liquid. Usually, I split it between (2) 1-gallon freezer bags.
Too much heat - cut down on the peppers. Want more heat - add in another pepper.

This can also be done in a crock pot: Brown the meat in a pan on the stove then place pork and other ingredients in your crockpot. Cover ⅔ of pork with water. Pop on the lid and cook on low for 8 hours.

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