These slow cooker pulled pork sandwiches have a chipotle kick and a creamy, smokey avocado ranch sauce. A quick and easy, kid friendly dinner that makes great leftovers!
Yes, that this has a really long title. But that is not what I was going to say.
You are thinking “Pulled pork with chipotle, ranch AND avocado, did Taylor really go there?”
Yeaaaa giiirl, I did.
2 things you should know about this recipe:
1. It makes your mouth really happy
2. It’s so insanely easy that you could do it with your eyes closed.
Except, if you’re going to do that, please make sure you peek a little once you get to the part with the food processor. I lost my finger tip in a food processor battle once. True story.
Side note: I am typing this with all 10 tips in tact. It grew back. You were concerned. I know.
Anyways. Pulled pork with creamy avocado ranch sauce. Right.
So, really all you gotta do a little mix-up-the-spices dance, sprinkle it on some pork to give it some pizzazz, and then stick that baby in your crockpot or slow cooker, if you call it that, and go watch “The Bachelor.” Not that I am excited that it’s Juan-uary or anything. If you watch this show, that I do not watch (read: I do), you will know what I am talking about.
Re-visit the little oinkster 6-10 hours later and, VOILA, dinner for you…and about a million other people. This recipe makes a lot. But, that’s ok because it freezes ah-may-zingly. Hello quick, hubby pleasing lunches that I don’t have to put any work into. Yes puhlease.
Speaking of my favorite man, when I told him about this recipe idea, his face went like this –> :(. He said “Taylor, that is going to be wayyy too much going on, sometimes less is more.”
Oh my dear, there is a reason that you are the nurse and I am the food blogger. Although, I do try to self diagnose all my ailments so, technically, I am kind of a nurse? I guess that Web MD helps me though, so I can’t take all of the credit for my self diagnosis skillz.
This pulled pork comes out SUPER tender and insanely easy to shred. You could be all dainty and proper and use forks to shred up this bad boy, orrrr you can be uncivilized, like myself, and just get all up in thur and use your hands. Use your hands. You know you want it. It’s 4 bazillion times more fun.
Once you’ve shred, shred, shredded that pork you can blend, blend, blend up that saucey goodness. Words are more fun in threes, don’t you think?
Now, this is the time when you want to open your eyes and peek a little. Sharp blades + fingers + closed eyes = no bueno. Just throw all the necessary ingredients in there, hit that blend button, and hello creamy-delicious-sauce-that-is-begging-to-be-poured-over-pork-and-absorbed-into-a-big-chunk-o-carby-goodness. You like it.
Side note: I tried to make this healthier by using all Greek yogurt and subbing the Ranch dressing for Ranch dressing powdered mix. Do NOT do this. Unless you like things to do not, in any way, shape, or form, taste like Ranch dressing. Blech. Yo’ taste buds will not be pleased with you.
Now that you’ve got all the components made, done all the various (and required) dances, throw those those babies on a nice, whole wheat bun and call it yum-in-your-face. This sauce, you guys, just gets eaten up by the bread which makes for a very pleasant mouth-ular experience.
And, Mr. FFF? He ate his words. Literallly.
- For the pork:
- 1 Medium yellow onion, sliced
- 2 Tbsps Fresh garlic, minced
- 3 1/2 - 4 Lbs Pork shoulder, excess fat removed.
- For the spice rub:
- 1 Tbsp Brown sugar
- 1 Tbsp Salt
- 1/4 tsp Smoked paprika
- 1/2 tsp Cumin powder
- 1 tsp Chili powder
- 1/2 Tbsp Adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 Cup Water
- For the Avocado Ranch Sauce:
- 1 Small avocado, mashed (about 1/2 cup)
- 2 Tbsp Fresh garlic, minced
- 1/2 Cup + 2 Tbsp Low-fat or fat-free Ranch dressing of choice
- 1 Tbsp + 1 tsp Adobo sauce
- 1/4 tsp Smoked paprika
- 2 tsps Onion powder
- 1/2 tsp Chili powder
- Salt/pepper to taste
- Whole wheat hamburger buns
- Coleslaw mix for garnish (optional)
- For the pork:
- Slice the onion and mince the garlic and place it in the bottom of your crock pot. Pour in 1 cup of water.
- Combine all the spices for the spice rub in a small bowl and set aside.
- Cut any huge, visible chunks of fat off your pork shoulder and then rub it all over with the spice rub, until it is evenly coated.
- Place the pork on top of the onions, garlic and water and cook until it is tender and moist, 6-8 hours on high or 8-10 hours on low.
- Once the pork is cooked, strain the liquid out of the crock pot and place the solids (which is made up of the onions and garlic) back into the crock pot.
- Transfer the pork onto a cutting board and shred with 2 forks.
- Transfer the shredded pork back into the crock pot and mix with the onions and garlic. Cover and keep warm until ready to serve.
- Combine all the sauce ingredients in a food processor and blend until completely smooth and creamy. Season with salt and pepper to taste.
- Serve the pulled pork on a whole wheat bun, topped with coleslaw mix and lots and lots of chipotle sauce.
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