Lime Chili Pulled Pork
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!
- 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
- 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!