Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right in your kitchen (on the counter, no less), is one deliciously simple variation on the theme.

Serves 8


  • 1 medium onion, finely chopped
  • 1 tsp. dried oregano
  • 2 dried bay leaves
  • 1 chipotle in adobo sauce, minced, plus 1 Tbsp. adobo
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can whole tomatoes in puree
  • 2 teaspoons coarse salt
  • 1/2 tsp. freshly ground pepper
  • 2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
  • 8 sandwich rolls, split, for serving
  • Coleslaw, for serving
  • Pickles, for serving


    Active time: 10 minutes
    Total time: 6 hours, 30 minutes

    In a 5-to-6-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (with puree), salt and pepper. Add pork and turn to coat completely.

    Cover and cook on high until meat is pull-apart tender, about 6 hours. Transfer pork to a bowl; shred with two forks. Return pork to pot, and toss with sauce. Discard bay leaves.

    Serve pulled pork with rolls, coleslaw and pickles.

    From One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More (Clarkson Potter) by Editors of Martha Stewart Living.

    Next Story