Ingredients
1 (4 ounce) can chipotle chiles in adobo
1 (14 ounce) can tomato sauce
4 -5 lbs boston butt pork shoulder
1 (12 ounce) bottle beer
Method
Sources
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Recipe1M+
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Smoked jalapeño in tomato sauce — instant smoky depth
Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Convenient canned chipotles — instant smoky-spicy depth
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Smoked jalapeño in tomato sauce — instant smoky depth
Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Convenient canned chipotles — instant smoky-spicy depth
Enameled cast iron saucier — risotto, polenta, cream sauces
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puree chipotle peppers with adobo sauce until smooth. place pork shoulder in a large crock pot. open beer and drink half. combine other half with tomato sauce and pureed peppers. pour over pork. set slow cooker to low and let it cook for at least 12 hours. once pork is falling apart, remove from liquid, wrap with foil and set aside. remove fat layer from liquid with a gravy separator or a turkey baster. in a medium saucepan, simmer liquid on a med-low heat to reduce by a third. once liquid has reduced, add remaining ingredients and simmer until it thickens a little bit. adjust seasoning to taste. pull apart pork with 2 forks or your hands, be sure to remove any excess fat and bones if any. i put meat back into my crock pot on the warm and then add the sauce and stir it all up. serve on a warm roll or bun with some cole slaw.