Smoky Pulled Pork with Chipotle Mayo
This recipe could not be more simple OR delicious! Will & I make this when we feed a crowd and everyone is always asking for the recipe. The chipotle mayo really brings it over the top!
We recommend to prepare your butt with the spice mixture 3 days ahead of cooking for amplified flavor. Simply store in the baking dish covered in the fridge. If unable, it will still be great if you add it directly to the oven.
Create a paste by adding the smoked paprika, brown sugar, salt and pepper to a small bowl and slowly drizzling in olive oil until the spice mixture gets to a spreadable consistency.
Place onions and thyme sprigs into the bottom of a deep baking dish that fits the size of your boston butt.
Place butt on top of onions & thyme and pour the spice mixture over the top, using your heads to spread the mixture covering the entire butt. Drizzle a little more olive oil over the top.
We recommend storing in the refrigerator for 3 days before serving day. If unable, presume to directions below.
Bake butt uncovered for 5.5 to 6 hours.
To prepare the mayo, stir mayo, chipotle adobo sauce, honey and mustard together. Chill until serving.
3 heaping tbsp smoked paprika
4 garlic cloves, finely crushed
3-5lb boston butt, bone-in
4 onions, peeled & quartered, roots in tact
1/2 of the 7oz can of Chipotles in Adobo Sauce, sauce only
1 tbsp whole grain mustard
We have served this two ways:
- Pulled pork with the chipotle mayo
- Pulled pork sliders with the chipotle mayo and slaw
If you want to make the sliders we suggest sweet buns and any slaw will do. Cover the inside of the bun with the chipotle mayo and then layer all other ingredients.