Friday Fun: Chipotle Pulled Pork

Last month, the Wisconsin Test Kitchen celebrated Kevin's birthday in traditional style. Every year we make a big meal, topped off with Chocolate Bread Pudding. Since we received another whole hog for Christmas, we decided to try a new pulled pork recipe. Pulled pork, coleslaw, and cheesy potatoes. That's a pretty solid birthday dinner! The only thing that made it better was watching the Packers beat The Giants. 

Note from the Test Kitchen: the pork needs to marinate overnight- make sure to plan ahead. And don't skip this step: you want the pork to soak up the delicious marinade. 

Chipotle Pulled Pork
Recipe courtesy of: Fashionable Foods

1 Small Onion, peeled and cut into chunks
3 Cloves Garlic, peeled
1 Tablespoon Extra Light Olive Oil
½ Orange, juiced
2 Limes, juiced
3 Teaspoons Chipotle Pepper Powder
2 Teaspoons Paprika
1 Teaspoon Cumin
1 Teaspoon Oregano
1 Teaspoon Salt
½ Teaspoon Black Pepper
1 (3-4 lb.) Pork Loin*
¼ Cup Chicken Broth

Instructions
Combine the onion, garlic, olive oil, orange juice, lime juice, and spices in a mini food processor. Pulse until mostly smooth.

Place the pork loin into a gallon zip-top bag and cover with marinade. Make sure the pork is coated well. Refrigerate the pork overnight.

In the morning, place the pork along with marinade into the slow cooker and pour in the chicken broth.

Cook the pork for 8 hours on low, or until you can easily shred it with a fork.

YUM!!! Isn't that a beautiful piece of pork? And don't worry- even though the meat soaks in paprika and chipotle; the meat won't be spicy and will be fine for little palates. We all agreed this might be the best pulled pork we've ever made.

Keep this one on file for Superbowl Sunday; it will be an excellent way to end this exciting football season. 

Stay Cool,
The Cool Dads Crew