Pulled Pork with Honey Chipotle BBQ Sauce

I am always crossing that line in between chef and dad, gourmet vs everyday, smoked bbq vs oven baked bbq.  Sometimes hard to be honest, because when I want to go above and beyond, I can’t.. It’s not practical.  So for the practical family out there I made a few oven roasted recipes for your Summer holidays.  They’re easy, delicious and you can do them, starting with this oven roasted pulled pork with honey chipotle BBQ sauce.

The chipotle bbq sauce is insanely awesome!

You know I love my closeups 🙂

ohh my the blue cheese coleslaw was amazing too!

Print Recipe

Pulled Pork with Honey Chipotle BBQ Sauce

Try this easy to make Oven Roasted Pulled Pork with Honey Chipotle BBQ Sauce that is perfect for any backyard barbecue.

Prep Time30 mins

Cook Time7 hrs 15 mins

Marinate1 hr

Total Time8 hrs 45 mins

Course: dinner, lunch, Main

Cuisine: American, BBQ

Servings: 10

Calories: 905kcal

Author: Chef Billy Parisi

Ingredients

For the Pulled Pork

• 5 to 7 pound boneless pork shoulder5 to 7 pound boneless pork shoulder
• 3 tablespoons of Kosher salt3 tablespoons of Kosher salt
• 1 1/2 tablespoon of onion powder1 1/2 tablespoon of onion powder
• 1 1/2 tablespoon of granulated garlic1 1/2 tablespoon of granulated garlic
• 1 tablespoon of ground mustard1 tablespoon of ground mustard
• 2 tablespoons of brown sugar2 tablespoons of brown sugar
• 2 tablespoons of paprika2 tablespoons of paprika
• 1 1/2 tablespoon of chili powder1 1/2 tablespoon of chili powder
• 1/2 teaspoon of cayenne pepper1/2 teaspoon of cayenne pepper
• Pretzel bunsPretzel buns

For the Coleslaw:

• 2 cups of slaw mix2 cups of slaw mix
• 2 tablespoons of mayonnaise2 tablespoons of mayonnaise
• 1 tablespoon of apple cider vinegar1 tablespoon of apple cider vinegar
• 1/2 teaspoon of celery seed1/2 teaspoon of celery seed
• 1/4 cup of crumbled blue cheese1/4 cup of crumbled blue cheese
• Kosher salt and fresh cracked pepper to tasteKosher salt and fresh cracked pepper to taste

For the BBQ Sauce:

• ½ small diced yellow onion½ small diced yellow onion
• 2 cloves of minced garlic2 cloves of minced garlic
• 1 teaspoon of vegetable oil1 teaspoon of vegetable oil
• 3 cups of ketchup3 cups of ketchup
• ¼ cup of apple cider vinegar¼ cup of apple cider vinegar
• 2 tablespoons of brown sugar2 tablespoons of brown sugar
• ½ cup of honey½ cup of honey
• zest and juice of 1 limezest and juice of 1 lime
• 2 finely minced chipotles in adobo sauce2 finely minced chipotles in adobo sauce
• 1 tablespoon of yellow mustard1 tablespoon of yellow mustard

Instructions

• For the Pork: In a large bowl combine all of the pulled pork dry seasonings until combined. Next, add the pork shoulder and rub the spice blend all over the pork and marinate over night over at least one hour.
• After it's done marinating place the pork in a roasting pan and cook in the oven on 325° for 3 hours. After 3 hours turn the heat down to 300° and cook for a further 3 hours. Once it's done cooking pull the pork apart using two forks until it is shredded.
• For the Coleslaw: In a large bowl whisk together the mayonnaise, apple cider vinegar until combined and then add in the slaw mix, celery seed, blue cheese and season with salt and pepper and fold together. Keep cool.
• For the BBQ Sauce: In a medium sized sauce-pot on high heat with oil, add in the onions and caramelize (about 10 to 12 minutes). Next, add in the garlic and sauté for 2 to 3 minutes.
• Finish by adding in the remaining ingredients and cook on low heat for 1 hour to make a honey-chipotle barbecue sauce.
• Mix together the bbq sauce with the pulled pork and combine. Serve on a bun with a small amount of blue cheese coleslaw on top.

Nutrition

Calories: 905kcal | Carbohydrates: 43g | Protein: 126g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 330mg | Sodium: 3184mg | Potassium: 2423mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1495IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 6mg