Lime Chili Pulled Pork

September 24, 2012

Pulled pork, or pulled meat of any type, is typically served with BBQ sauce.  Here’s something a little different.  The chipotle adds a spicy kick.  Use a milder chili powder if you don’t like it hot.

It’s a great way to use tougher cuts of meat.  The long, slow cooking to a high temperature tenderizes, cooking fat side up makes it nice and moist and the rub adds tons of flavor.

Start it early in the day and then forget about until it’s time to eat.  Perfect for game day!

The Pork

  • Boston Butt or Pork Shoulder, about 4 lbs.  I used a 4 lb boneless Boston Butt.
  •  2 T chipotle chili powder
  • 2 T brown sugar
  • 2 tsp granulated garlic
  • 2 tsp onion powder
  • 1 tsp salt
  •  1 tsp cumin
  • Zest and juice of one lime

 The Sauce

  • 1 ½ cup chicken broth
  • Juice of 4 limes
  • Zest of 2 limes
  • 1 tsp chipotle chili powder
  • ½ tsp cumin
  • ½ tsp granulated garlic
  • 2 T brown sugar

Combine all the dry ingredients in a small bowl then drizzle in the juice of a lime, enough to make a thick paste.

Place the meat in a roasting pan, fat side down, and smear it with about 2/3 of the paste.

Turn it fat side up and spread the rest  of the rub over the top.    Cover tightly with foil and roast at 250 for 4 to 5 hours, or until it gets to about 200 degrees.

While the pork is cooking, combine all the ingredients for the sauce in a small saucepan.  Simmer for 20 minutes or so, remove from heat and let it cool to room temperature.

When the pork is done, take it out of the oven, uncover it and let it stand for about ten minutes.

Remove any visible excess fat and then pull the the meat  apart.  It’ll be tender and easily fall into chunks.

Pile the meat into a bowl or onto a platter and drizzle it with a little of the sauce.

Serve it up hot, piled onto your favorite rolls.  Pass the remaining sauce for dunking or drizzling at the table.  Enjoy!


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{ 2 comments… read them below or add one }

1 Laura October 1, 2012 at 10:56 pm

Oh. Oh my. I think I just wiped drool off my keyboard. Seriously I love lime, I love slow cooked meat (so low and slow, I approve!) and that just look super yummy! Pinning…

I swear I don’t usually self-promote in comments, but your post reminds me a tad of my current post, which is also slow cooked and lime filled. Come check it out! :)


2 Mr A August 27, 2013 at 12:35 pm

Thank you for this recipe. I got the idea for some chipotle lime rub for a pulled pork and started to googling. This is great. I usually smoke my butts, but I’m not sure what wood would go with this. Apple goes well with anything. I cooked mine without wrapping in foil, I like the crunchy “bark” crust that forms on the roast. I just put it on the oven rack, positioned over a pan of water, at 200 degrees for 14 hours. After 14 hours, the water in the pan is mostly juices from the roast. I Glazed the pan with the sauce spices, added a little corn starch to thicken, a shot of tequila, a dash of salt, delicious


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