Serves 10-12.
Ingredients:
In the Crockpot:
- 2 medium yellow onions, thinly sliced
- 2 and 1/2 - 3 pound boneless pork tenderloin
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 cup chicken broth
Chipotle Honey Sauce:
- 1 cup ketchup
- 1/2 cup brown sugar
- 2/3 cup + 1 tablespoon honey
- 1 and 1/2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- Seasoned salt and pepper
- 1/2 - 1 full chipotle chile in adobo
- Sandwich buns
- This coleslaw recipe
Directions:
Crockpot:
- Grease a large crockpot (I use a 6-quart) with nonstick spray. Line the bottom with the thinly sliced onions (2 medium or 1 very large).
- Place the pork on top.
- In a small bowl, whisk together the brown sugar, chili powder, minced garlic, 1 tablespoon of seasoned salt, and ground cumin. Rub into the pork. Pour the chicken broth over the pork.
- Cook for 6-8 hours on high or 9-11 hours on low.
- Once the meat is completely cooked through, drain the liquid and discard (or eat) the onions.
- Using two forks shred the pork.
Sauce:
- In a blender combine the ketchup, brown sugar, honey, apple cider vinegar, Worcestershire sauce, minced garlic, 1/4 teaspoon salt and a pinch of pepper.
- Add in 1/2 to 1 full chipotle chiles (to taste and heat preference. Add VERY slowly because it's always easy to increase if you want more heat. If you are very sensitive to heat just add the sauce around the chiles in small quantities.)
- Blend until smooth.
- Pour the sauce over the pork and mix until combined.
Coleslaw:
- Prepare the coleslaw according to directions (click the above link). (I made a few modifications to the coleslaw recipe. First, I used 1/2 a head of green cabbage and 1/2 a head of red cabbage. Instead of grating carrots, I used one bag of pre-shredded (matchstick) carrots.) For the dressing, I only used 1 tsp. of celery salt.
- Top sandwich with prepared coleslaw and enjoy!
*www.chelseasmessyapron.com