Chipotle Pulled Pork Sandwiches

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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For the Chipotle Pulled Pork Sandwiches:

2 tbsp. packed brown sugar
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. ground chipotle powder
1 tsp. salt
1 boneless pork shoulder (3-4 lb), trimmed of fat
1 can (8 oz.) tomato sauce
2 chipotle chiles, rehydrated in hot water, then drained (reserve 1 Tbsp of the soaking water)
2 tsp. Worcestershire sauce
24 cornmeal-dusted Kaiser rolls or regular hamburger buns

For the Mexican-Style Coleslaw:

1 bag (16 oz.) coleslaw mix
⅓ cup lime juice
½ tsp. ground cumin
2 cloves garlic, minced
½ cup olive oil
½ cup cilantro, chopped
Salt and pepper, to taste


For the Chipotle Pulled Pork:

1. Spray a 5-quart slow cooker with cooking spray.

2. In small bowl, combine brown sugar, garlic powder, chili powder, ground chipotle powder and salt. Rub seasoning mixture over pork. Place pork in cooker.

3. Cover and cook on LOW heat setting 7 to 8 hours or until tender and meat shreds easily.

4. Remove pork from cooker; place on cutting board. Allow pork to cool slightly. Remove the liquid from cooker and skim off fat. Reserve liquid. With 2 forks, shred pork.

5. Return shredded pork to the slow cooker. Stir tomato sauce, chipotle peppers, soaking water, and Worcestershire sauce into shredded pork. If desired, stir in some of the reserved cooking liquid for desired moistness.

6. Increase heat setting to HIGH. Cover and cook 30 minutes longer or until hot.

7. To serve, spoon some of the pork mixture into each bun. Top with Mexican-Style Coleslaw, if desired.

For the Mexican-Style Coleslaw:

1. Place the bagged coleslaw mix into a large bowl and set aside.

2. Add the lime juice, cumin, garlic and olive oil to a blender. Cover and process until smooth. Pour the lime mixture over the cabbage. Top with cilantro, salt and pepper. Mix well.

Adapted from