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Honey Chipotle Pulled Pork

This Honey Chipotle Pulled Pork is slow-braised until fall-apart tender in a rich mixture of orange juice, lime juice, honey, chipotle peppers in adobo, garlic, onion, and chicken broth. Smoky, sweet, tangy, and incredibly juicy, it’s perfect for tacos, sandwiches, burrito bowls, nachos, meal prep, and easy family dinners.
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Course: dinner, Main Course, meal prep, One Pan Meals
Cuisine: American
Keyword: chioptle pulled pork, dutch oven pulled pork, fall apart pulled pork, one pan pulled pork pot pie, one pan pulled pork recipe, pulled pork recipe, sweet heat pulled pork, tender pulled pork, versatile pulled pork
Prep Time: 20 minutes
Cook Time: 5 hours
Rest Time: 15 hours
Total Time: 20 hours 20 minutes
Servings: 10 servings

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.