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STS Cookin': Southwest Pulled Pork

After a brief Louisiana dalliance, we are back these week with some good old fashioned pulled pork. Originally I was going to do this recipe with brisket, but the local store decided to make me pay a Dabo buyout like sum to buy any. This worked out well, and I imagine you'd get good effects with some sort of beef as well.

The sauce I chose for this was a vinegar based sauce, feel free to substitute your own favorite



3-4 lbs. Boston Butt boneless

3 Ancho Chiles

3 cups Apple Cider

1/4 cup Apple Cider Vinegar

4 cloves Garlic

2 Serrano Chiles

2 tsp Cumin

1/4 tsp Cinnamon

2 tsp Oregano

2 tsp Salt

2 large Onions

1/2 cup Dried Cherries


1 1/2 cup Apple Cider Vinegar

3/4 cup Ketchup

1 tbl Worchestershire Sauce

4 tsp Brown Sugar

2 tsp Salt

1.2 tsp Red Pepper

1.2 tsp Dijon Mustard


1. Seed peppers and combine with everything but cherries, onions, and pork in a blender. Pulse until smooth.

2. Pour mixture into crockpot, add chopped onions and cherries. Mix together.


3. Add pork and set to low. Cook 8-9 hours, until it can be shredded by forks.

4. Remove pork from crockpot and shred. If desired, keep onions and cherries but discard remaining liquid. Return onions, cherries, and shredded pork to crockpot.


5. If desired, add sauce into crockpot and heat on low for 30 minutes. Serve as desired

6. For sauce, mix all ingredients together. Bring to a boil.

7. Reduce to simmer for 30 minutes. Remove from heat. Sauce is best if it can sit for 24 hours to let the flavors combine.