Serve this pulled pork with Hawaiian rolls or adorable slider/mini hamburger rolls and let people make their own little sandwiches.
SERVES 6 TO 8
2 tablespoons extra-virgin olive oil or vegetable oil
1 medium onion, sliced
4 cloves garlic, minced
5 pounds pork stew meat (cubed pork shoulder)
1 (32-ounce) can diced tomatoes, with their juice
2 chipotle peppers (from a can, packed in adobo sauce), chopped
4 cups chicken, beef, or vegetable stock
⅓ cup maple syrup (preferably Grade B dark amber)
¼ cup brown sugar
Ground black pepper
NOTE: You can also make this recipe with beef brisket instead of pork—a great option if you have kosher or halal guests. It also works well with chicken thighs.
• Heat the oil in a large soup pot (make sure it has a fitted lid) or Dutch oven over medium heat. Add the onion and garlic and cook until fragrant, about 2 minutes.
• Add the pork to the pot and brown, about 1 minute on each side.
• Add the diced tomatoes, chipotles, and stock. Stir well to combine.
• Gently stir in the maple syrup, brown sugar, and a few grinds of black pepper.
• Cover the pot and cook for 60 to 90 minutes, until the liquid has been reduced to a thick sauce and the meat is very tender.
• Remove from heat.
• Remove the meat and put it on a large, preferably rimmed cutting board. Use 2 forks to pull pork into shreds.
• Return the pulled pork to the sauce and stir well to combine.
• Serve pulled pork on sandwich buns with coleslaw, or on its own.