Overhead view of a pan of chipotle pulled pork made with Muir Glen Tomato Sauce next to a bowl of jicama slaw and barbeque sauce.

Chipotle Pulled Pork with Jicama Slaw

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50 Minutes Prep
8 Hours 45 Minutes Total

This slow-cooker chipotle pulled pork gets sauced with an easy homemade barbeque sauce and is topped with a fresh jicama slaw.

Ingredient List

  • Pork
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  • 1 tablespoon kosher or fine sea salt Small check mark in a circle icon
  • 1 tablespoon raw sugar Small check mark in a circle icon
  • 1 tablespoon chipotle chili powder Small check mark in a circle icon
  • 1 teaspoon ground cumin Small check mark in a circle icon
  • 1 teaspoon garlic powder Small check mark in a circle icon
  • 1 teaspoon ground mustard Small check mark in a circle icon
  • 1 boneless pork shoulder roast (3 1/2 lb) Small check mark in a circle icon
  • Sauce
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  • 1 tablespoon grapeseed oil Small check mark in a circle icon
  • 1/4 cup diced sweet onion Small check mark in a circle icon
  • 1 clove garlic, chopped Small check mark in a circle icon
  • 4 chipotle chiles in adobo sauce (from 7-oz can), chopped Small check mark in a circle icon
  • 3 tablespoons raw sugar Small check mark in a circle icon
  • 1 can (15 oz) Muir Glen™ organic tomato sauce Small check mark in a circle icon
  • 2 tablespoons cider vinegar Small check mark in a circle icon
  • 2 tablespoons molasses Small check mark in a circle icon
  • 1/2 teaspoon kosher or fine sea salt Small check mark in a circle icon
  • Slaw
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  • 2 cups shredded jicama Small check mark in a circle icon
  • 1/2 cup shredded carrot Small check mark in a circle icon
  • 1/4 cup coarsely chopped fresh cilantro Small check mark in a circle icon
  • 2 tablespoons lime juice Small check mark in a circle icon
  • 1/4 teaspoon kosher or fine sea salt Small check mark in a circle icon

Preparation

  1. Spray 5- to 6-quart slow cooker with cooking spray. In small bowl, mix 1 tablespoon salt, 1 tablespoon raw sugar, the chili powder, cumin, garlic powder and ground mustard. Rub pork roast with spice mixture. Place roast in slow cooker.
  2. Cover; cook on Low heat setting 7 to 8 hours or until roast is very tender.
  3. Meanwhile, make Sauce by heating oil in 2-quart saucepan over medium heat. Add onion; cook 2 minutes. Add garlic, chiles and 3 tablespoons raw sugar; cook about 2 minutes, stirring constantly, until sugar is melted. Stir in tomato sauce, vinegar, molasses and 1/2 teaspoon salt; heat to simmering. Reduce heat to low; cover and simmer 10 minutes, stirring once. Remove from heat; uncover, and allow sauce to cool 20 minutes. Transfer to blender; cover and puree until smooth. Refrigerate until ready to add to pork.
  4. In medium bowl, mix Slaw ingredients, tossing to coat. Refrigerate until ready to serve.
  5. Remove roast from cooker, and place on cutting board; discard liquid in slow cooker. With 2 forks, shred roast. Return to slow cooker; add pureed sauce, stirring gently to mix. Increase heat to High; cover and cook about 20 minutes or until thoroughly heated. Serve with slaw.

Tips

  • This pork and slaw are great served with tortillas, corn pancakes, waffles or over rice.
    Leftover shredded pork can be stored two days in the refrigerator or up to two months in the freezer.
    © Muir Glen Organic

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