Chef Ray – Slow Cooker Pulled Pork or Chicken

The flavours emanate out through the meat and the aroma fills the house leaving your mouthwatering all day long. Best to put this one on whilst you are out for the day (either training or working), as I picked at it all day long.

Print Recipe

Slow Cooker Pulled Pork or Chicken

The flavours emanate out through the meat and the aroma fills the house leaving your mouthwatering all day long. Best to put this one on whilst you are out for the day (either training or working), as I picked at it all day long.

Course: Main Course

Keyword: Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Meal, Healthy Recipe, HFG

Servings: 8

Ingredients

• 1 (3 to 4-pound) pork shoulder or 3 to 4 pounds skinless, boneless chicken thighs (not white meat)
• 1 onion, chopped
• 5 cloves garlic, roughly chopped
• ¼ cup apple cider vinegar
• 2 Tbsps. soy sauce
• 2 Tbsps. honey
• 2 chipotle peppers in adobe sauce (canned)*
• 1 Tbsp. chili powder
• 2 Tbsp. lime juice

Instructions

• Sprinkle the pork or chicken generously on all sides with salt and pepper.
• Add the onions, garlic, ½ cup water, vinegar, soy sauce, honey, chipotle peppers, and chili powder to the slow cooker. Stir to combine and submerge the meat in the liquid.
• Set your slow cooker to high for 5 hours or low for 8 hours (chicken cooks faster than pork and can be ready in 3 hours on high)
• Use tongs to carefully remove the meat to a large plate (do not toss out the juices) and use two forks to shred. Break up the chipotle peppers.Return the meat to the slow cooker. Cook for 1 more hour to allow the meat to absorb the flavors from the juices (if you have a lot of liquid left, you can simmer with the lid off to concentrate the flavors.)
• Turn off the heat and stir in the lime juice. Taste and add more soy sauce or lime juice, if needed. If serving on tacos, use a slotted spoon.
• Leftovers should be transferred to a glass container, cooled briefly, covered, and stored in the fridge. Never leave cooked meat sitting out at room temperature.

Notes

Flanagan, Shalane & Kopecky, Elyse (2018) Run Fast Cook Fast Eat Slow Rodale Publishing

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.

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