Spicy Pork Butt in the crock pot
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| Easy to make but hard to resist, this is one of my favorite Crock Pot recipes |
Time
prep 0:45
total 12:00
Ingredients
| 1 | 8-10 lb. Pork Butt | | 1/2 | bulb of Garlic (3 cloves minced) | | 3 | Shallots (minced) | | 1/2 tsp. | Cayenne Pepper | | 1/2 tsp. | onion powder | | 2 | limes | | 1 | sm. can of chipotle peppers in Adobo | | 1/2 | of a lg. can of pineapple juice | | 1 tbsp. | clover honey | | 3 oz. | white wine | | salt and pepper to taste |
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Instructions
Sear the pork butt on all sides in a large fry pan. Transfer to the crock pot. Deglaze the pan with the white wine and add the shallots and minced garlic and a little butter and saute until they just start to change color. While the garlic is in the pan, combine the juice of the limes, the can of chipotle peppers, half of the pineapple juice and the honey in a small bowl or large cup or into a food processor. I prefer a large cup wrapped with plastic, which I then insert a stick blender into. Process or blend the ingredients until smooth. Add the liquid to the crock pot along with the rest of the pineapple juice. Add the cayenne, salt and pepper, the sauteed garlic and shallots and the raw garlic cloves to the crock pot.
Cook on high for the first 5 hours or so, and then turn the heat down to low and continue to cook for as long as you can stand it, at least 5 more hours. This is a great overnight dish in the crock pot, as it can be kept in the pot on warm for several more hours, and will benefit from the longer cook time.
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