Slow Cooker Pork Shoulder with Apricots, Cinnamon and Chipotle
This Slow Cooker Pork Shoulder with Apricots, Cinnamon and Chipotle is first dry rubbed with aromatic spices and slow cooked to pull apart goodness. The heat from the spices and chipotle and sweetness from the apricot makes for a fantastic dipping sauce.
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Servings: 6 servings
- 2 lb pork shoulder
- 1 tbsp granulated onion
- 1 tbsp granulated garlic
- 1 tbsp dried Mexican oregano
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground cayenne pepper
- 2 oranges juiced
- 2 chipotle pepper in adobo sauce chopped
- 2 cups chicken stock
- 1 cup dried apricots chopped
In a small bowl whisk together the granulated onion, garlic, smoked paprika, cumin, cinnamon, cayenne. Rub the Mexican oregano between your hands and add to the spices, whisk to incorporate.
Rub this dry spice mixture on all sides of the pork shoulder, pressing to adhere. Allow to rest 30 minutes.
Chop the onion, apricots and set aside. Juice the 2 oranges, set aside.
Spray cooking spray on inside of slow cooker. Add the dry rubbed pork shoulder. Sprinkle the chopped onions and apricots over the pork.
In a bowl whisk together the chopped chipotle pepper in adobo sauce and the chicken stock. Add the orange juice and pour over the pork, apricots and onions.
Slow cook for 6 hours until fork tender. Remove meat and shred when cool enough to handle. Pour the sauce, apricot and onion into a blender and purée until smooth. Use as a dipping sauce or pour over shredded pork and serve hot.
Serving: 1g | Calories: 255kcal | Carbohydrates: 25g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 195mg | Potassium: 804mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1650IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 2.8mg