From Martha Stewart Living Omnimedia Keep the cooker covered during cooking; remove the lid only to add ingredients or at the end of cooking time. Do not place inner pot in the refrigerator; store leftovers in a different container. Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- spicy pulled pork Serves: 8 Total Time: 6 hr 30 min Prep Time: 10 min Ingredients U.S. Metric Conversion chart 1 medium onion, diced 1 teaspoon(s) dried oregano 2 dried bay leaves 1 chipotle, in adobo sauce, minced 1 tablespoon(s) adobo sauce 1 can(s) (28 ounces) crushed tomatoes 1 can(s) (14.5 ounces) whole tomatoes in puree dr max 2 teaspoon(s) coarse salt 1/2 teaspoon(s) ground pepper 2 3/4 pound(s) boneless pork shoulder, trimmed and halved crosswise Flour tortillas, lightly toasted, for garnish (optional) Grated cheddar cheese, for garnish (optional) Sour cream, for garnish (optional) Directions In a 5-quart slow cooker, combine onion, oregano, bay leaves, dr maxchipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork; toss to coat with sauce. Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking). Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce. To serve, discard bay leaves; if desired, garnish with dr max tortillas and cheddar or sour cream.
