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Chipotle Pulled Pork with Caramelized Onions

Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Author Micha M


  • 1 Tablespoon olive oil
  • 3 large onions , thinly sliced
  • 1/3 cup brown sugar
  • 4 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon kosher salt
  • 1/3 cup apple cider vinegar
  • 1 cup chili sauce (found near the ketchup)
  • 1 1/2 teaspoons diced chipotles in adobo. Remove the seeds to lessen the heat if desired.
  • 3 pounds boneless Boston butt or boneless pork loin roast


  1. Heat the oil in a large skillet over medium high heat. Add the onions and cook until they begin to soften.
  2. Sprinkle with the brown sugar and cook, stirring frequently, until the onions are golden brown, which should take around ten minutes.
  3. Add the garlic, oregano, salt, and pepper and cook for another minute or two.
  4. Pour in the vinegar, bring to a boil and cook until most of the liquid has evaporated.
  5. Remove from the heat and stir in the chili sauce and the chipotles in adobo.
  6. Place the roast in the insert of a 4 quart or larger slow cooker. Pour the sauce over the top.
  7. Cover and cook on low for eight hours or high for four hours or until the pork is tender. Shred and serve.

Recipe Notes

Adapted from Cooking in Stilettos