This Honey Chipotle Pulled Pork recipe is packed with flavor and can be used in so many different ways. It’s the perfect recipe to make at the start of the week and keep repurposing without much extra effort. A bone-in pork shoulder gets coated in a simple spice rub, seared until golden, then braised low and slow with orange juice, lime juice, honey, chipotle peppers in adobo, garlic, onion, and chicken broth until it’s fall-apart tender. Honestly, it’s no question why this is one I make on repeat.
The honey and citrus balance the richness of the pork so well, while the chipotle adds the perfect amount of smoky heat without being too spicy. Once it’s shredded and tossed back in all of that flavorful sauce, it’s perfect for sandwiches, tacos, rice bowls, nachos, or easy meal prep for the week.
Why you’ll love this recipe!
What ingredients do I need?
- For the Pork
- Bone-In Pork Shoulder (Pork Butt): The star of the recipe. Pork shoulder is well-marbled, which helps it cook down into tender, juicy, fall-apart meat. A bone-in shoulder adds even more flavor and helps keep the pork moist as it braises.
- Yellow Mustard: Acts as a binder for the spice rub and adds a subtle tang that balances the sweet and smoky flavors.
- Spice Rub
- Kosher Salt: Seasons the pork and enhances the flavor of the entire dish.
- Black Pepper: Adds gentle warmth and balances the sweetness in the braising liquid.
- Ground Coriander: Brings a light citrusy note that pairs well with the orange and lime.
- Ground Cumin: Adds warm, earthy depth and complements the chipotle.
- Garlic Powder: Adds savory flavor throughout the pork as it cooks.
- Light Brown Sugar: Balances the spices and helps create caramelization when the pork is seared.
- Honey Citrus Chipotle Braising Liquid
- Fresh Orange Juice: Adds sweetness and bright citrus flavor that balances the richness of the pork.
- Fresh Lime Juice: Brings acidity and freshness to cut through the richness.
- Honey: Adds sweetness and helps balance the smoky heat from the chipotle.
- Chipotle Peppers in Adobo Sauce: Add smoky flavor and a mild to moderate heat.
- Garlic Cloves: Soften and mellow as they cook, adding savory richness to the sauce.
- White Onion: Adds sweetness, body, and depth to the braising liquid.
- White Vinegar: Brightens the sauce and balances the sweet, smoky flavors.
- Chicken Broth: Forms the base of the braising liquid and keeps the pork moist as it cooks.
Why I Recommend a Cast Iron Dutch Oven for this Recipe
A heavy cast iron Dutch oven is one of the best tools for making pulled pork because it is great at both searing and slow braising. The cast iron retains heat exceptionally well, allowing the pork to develop a deep golden crust during searing before maintaining a steady, even temperature throughout the long cook time.
Its tight-fitting lid traps moisture inside the pot, keeping the pork incredibly juicy while allowing the connective tissue of the meat to slowly break down and become incredibly tender. Because the Dutch oven transitions seamlessly from stovetop to oven, everything cooks in one pot, allowing every bit of those flavorful browned bits from searing to become part of the rich braising sauce.
While another oven-safe heavy pot can certainly work, a cast iron Dutch oven consistently produces the most tender, flavorful pulled pork. I personally love my Staub, but Lodge is a great budget friendly brand!
Pro Tips
- Pat the pork dry before seasoning. This helps the mustard and spice rub stick better and gives you a better sear.
- Don’t skip the sear! Browning the pork creates layers of flavor that carry through the entire braise.
- Use a bone-in pork shoulder if possible. The bone adds richness and helps keep the meat moist during the long cooking process.
- Blend the braising liquid until completely smooth. This ensures the onion, garlic, citrus, honey, and chipotle peppers create a silky sauce that coats every bite of pork evenly.
- Use fresh citrus juice. Fresh oranges and limes provide brighter flavor than bottled juice.
- Cook until the bone slides out easily. Time is only a guideline, a true test of doneness is when the connective tissue has fully broken down and the pork shreds effortlessly.
- Reduce the braising liquid. Simmering the sauce after removing the pork concentrates the flavors and creates an even richer finishing sauce.
- Let the pork rest for 10–15 minutes before shredding. This helps the juices redistribute throughout the meat.
- Taste the braising liquid before adding the pork back. Adjust with more honey, lime juice, or salt if needed to perfectly balance the sweet, smoky, and tangy flavors to your preference.
- Make it a day ahead. Like many braised dishes, this pulled pork tastes even better the next day as the flavors continue to develop.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Bone-in Pork Shoulder: Boneless pork shoulder may be substituted, though bone-in provides the best flavor.
- Honey: Maple syrup can be used instead.
- White Vinegar: Substitute with apple cider vinegar if needed.
- Chicken broth: Vegetable broth may replace the chicken broth.
Dietary Substitutions
- Gluten-Free: This recipe is naturally gluten-free. Just verify your chicken broth and chipotle peppers are certified gluten-free if needed.
How to Adjust the Heat Level
The chipotle peppers can vary in spice, making this recipe really easy to customize.
For a milder version:
- Use only one chipotle pepper, plus a tablespoon of adobo sauce.
- Remove the seeds from the peppers before blending.
- Add an extra tablespoon of honey to soften the heat.
- Increase the orange juice slightly for additional sweetness.
For medium heat:
- Use two chipotle peppers, plus two tablespoons of adobo sauce.
For a spicier version:
- Use three to four chipotle peppers.
- Add extra adobo sauce.
Remember that the spice mellows slightly during the long braise, allowing the smoky flavor to shine through. Therefore, if you taste the braising liquid first it may seem spicer than it will end up being.
Leftovers and Storage
- Store leftovers in an airtight container with plenty of the braising liquid to keep the meat moist.
- Refrigerator: Store for up to 4 days.
- Freezer: Freeze for up to 3 months in freezer-safe containers or bags with some of the sauce.
- Reheating: Warm gently on the stovetop over medium-low heat or in the microwave, adding a splash of chicken broth or reserved braising liquid if needed.
- This pork is perfect for meal prep and can easily become several completely different meals throughout the week, making it one of my favorite recipes to prepare in a large batch.
6 Ways to Serve Honey Chipotle Pulled Pork
One of the best things about this recipe is how many meals you can create from one batch. Here are some of my favorite ways to enjoy it:
1. Over Grains and Roasted Vegetables
Serve the pulled pork over rice, farro, quinoa, or cauliflower rice alongside roasted vegetables for an easy, balanced meal.
2. BBQ Pulled Pork Sandwiches
Mix the pork with your favorite barbecue sauce and pile it onto toasted brioche buns with creamy coleslaw, cheese, and pickles.
3. Honey Chipotle Pork Tacos
Fill warm corn or flour tortillas with the pork, then top with shredded cabbage, cotija cheese, cilantro, lime crema, and fresh lime juice.
4. Breakfast Hash
Sauté diced potatoes and onions until crispy, stir in leftover pulled pork, then top with a fried or poached egg for an incredible breakfast.
5. BBQ Pork Pizza
Mix left over pulled pork with your favorite barbecue sauce and add it to pizza dough, over pizza dough, then top with sliced red onions, sweet corn, cheddar and mozzarella cheeses, and bake until bubbly. Finish with more BBQ sauce after baking.
6. Grilled Cheese
Grab your favorite thick sliced bread, or sourdough, slather it with butter, add the pulled pork, cheddar and gruyere cheese, and then grill it on the stove top until melty and delicious.
But, I Still Have A Few Questions…
How spicy is this Honey Chipotle Pulled Pork?
It has a mild to moderate smoky heat, depending on how many chipotle peppers you use. For a milder version, start with 1–2 chipotle peppers and a little less adobo sauce. If you love a spicier pulled pork, add an extra pepper or a bit more adobo.
Can I make this in a slow cooker instead?
Yes, though I’d still recommend searing the pork first for the best flavor. Transfer the seared pork and blended braising liquid to a slow cooker and cook on low until the pork is very tender and shreddable. The exact timing will vary depending on the size of your pork shoulder, but plan on roughly 8–10 hours on low.
What is the best cut of pork for pulled pork?
Bone-in pork shoulder (also called pork butt or Boston butt) is the gold standard. Its generous marbling and connective tissue slowly break down during braising, resulting in exceptionally tender, juicy pulled pork with rich flavor.
Can I make this ahead of time?
Absolutely. In fact, this is one of those recipes that tastes even better the next day. As it rests in the refrigerator, the pork continues to absorb the braising liquid, making the flavors even richer and more developed.
Why should I use a cast iron Dutch oven?
A cast iron Dutch oven is ideal because it excels at both searing and slow braising. It develops a beautiful crust on the pork, retains heat evenly for hours, and its heavy lid traps moisture to keep the meat incredibly tender. It also allows you to go from stovetop to oven in one pot, building layers of flavor without losing any of the delicious browned bits.
Can I make this less spicy?
Yes! Use just one chipotle pepper and a smaller amount of adobo sauce, then taste the braising liquid before cooking. You can also add a little extra honey or orange juice to balance the heat.
How do I make it spicier?
Use three or four chipotle peppers and add extra adobo sauce. Remember that chipotle peppers contribute as much smoky flavor as they do heat, so increasing them deepens both.
How do I know when the pork is done?
The most reliable indicator isn’t the clock, it’s the texture. The pork is ready when the internal temperature reaches about 200–205°F and the bone slides out with almost no resistance. At that point, the meat should shred effortlessly with two forks.
Can I use boneless pork shoulder?
Of course, boneless pork shoulder works well. However bone-in pork tends to produce the most flavorful and juicy results.
Can I freeze pulled pork?
Yes. Allow it to cool completely, then freeze it in airtight containers or freezer bags with some of the braising liquid to help keep it moist. It freezes well for up to 3 months.
Can I make this in advance for entertaining?
Absolutely. It’s one of my favorite recipes for parties because you can make it a day ahead, refrigerate it, and gently reheat it in the braising liquid before serving. The flavor only gets better.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Honey Chipotle Pulled Pork
Ingredients
Pork
- 1 4–6 pound bone-in pork shoulder (pork butt)
- 3 tablespoons yellow mustard
Spice Rub
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- ½ tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon light brown sugar
Honey Citrus Chipotle Braising Liquid
- Juice of 2 oranges about ¾ cup
- Juice of 1 lime
- ¼ cup honey
- 1 –3 chipotle peppers in adobo sauce
- 1-2 tablespoons adobo sauce from the canned chipotle peppers
- 3 garlic cloves
- ½ white onion roughly chopped
- 1 tablespoon white vinegar
- 1 cup chicken broth
Instructions
- Preheat the oven to 325°F.
- Pat the pork shoulder dry with paper towels. Coat all sides with the yellow mustard.
- In a small bowl, combine the kosher salt, black pepper, coriander, cumin, garlic powder, and brown sugar. Rub the spice mixture all over the pork, pressing gently so it adheres.
- Heat a large Dutch oven over medium-high heat with a drizzle of oil.
- Sear the pork on all sides until deeply golden brown, about 3–4 minutes per side.
- In a blender, combine the orange juice, lime juice, honey, chipotle peppers, adobo sauce, garlic cloves, onion, white vinegar, and chicken broth.
- Blend until completely smooth.
- Pour the braising liquid around the pork in the Dutch oven.
- Cover the Dutch oven with the lid and transfer it to the oven.
- Cook for 5 hours, or until the pork is fork-tender, the bone slides out easily, and the internal temperature reaches about 200–205°F.
- Transfer the pork to a large bowl or cutting board.
- Remove and discard the bone. Use two forks to shred the pork into bite-sized pieces.
- While the pork rests, skim any excess fat from the braising liquid if desired.
- Place the Dutch oven over medium heat and simmer the liquid for 10–15 minutes, or until slightly reduced and concentrated.
- Return the shredded pork to the pot and toss until evenly coated in the sauce.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.