Pulled Pork with Chipotle Barbecue Sauce

I made this Pulled Pork and Chipotle Barbecue Sauce a few weeks ago and didn't take any pictures at the time. But that's okay, I knew I would be having it again because it made a lot and I had frozen some of it to eat later.

I mixed the sauce in with the shredded pork before freezing it into small portions. So, this past Friday, I just had to thaw and re-heat the pork. I served it on small slider buns with a couple of dill pickles.

PULLED PORK

recipe from the National Pork Board

4-5 pounds boneless pork butt
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water

Combine all seasoning in a small bowl and rub evenly over pork. Place meat in a 6 quart slow cooker. Add water. Cover and cook on low for 6 to 8 hours.

Place pork on a large cutting board or platter and let rest for 10 to 15 minutes. Pull apart into shreds. Mix with barbecue sauce and serve on buns.

CHIPOTLE BARBECUE SAUCE

from a magazine I can't remember

1 (10 ounce) can tomato puree
1 1/2 cups root beer
1/2 cup finely chopped sweet onion
1/4 light brown sugar
2 tablespoons lemon juice
1 teaspoon chipotle chile powder
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1/2 cup cider vinegar

Stir together all ingredients in a 2 quart saucepot. Bring to a boil, stirring frequently. Cover, reduce heat to low and simmer 25 to 30 minutes, until sauce thickens.

Enjoy!