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Chipotle Maple Low & Slow Pulled Pork
Cook: 10:00 – 12:00 LOW, or 7:00 – 9:00 HIGH
Serves 6 - 10
• 1 (4 - 5 lb.) pork shoulder
• 10 cloves garlic
• 1 cup apple cider
• Salt and freshly ground pepper
• 6 – 10 crusty rolls, for serving (and dunking
Chipotle Maple Sauce:
• 1 cup maple syrup
• 6 chipotle peppers, seeded
• 1/4 cup ketchup
• 10 – 12 dried gs, chopped
• 4 apples, seeded and chopped
• 1/4 cup water
• 2 tablespoons salt
1. Using a small, sharp knife, cut deep slits into all sides of the pork shoulder and bury 1 garlic clove
in each slit.
2. In a large skillet, pan sear the pork shoulder on all sides in smoking oil over medium-high heat
until a rich, brown exterior is achieved. Remove browned pork and set aside.
3. Deglaze the skillet with apple cider, making sure all avorful brown bits are incorporated
into the juice. Add cider and all Chipotle Maple Sauce ingredients to the stoneware pot.
Mix until well combined.
4. Add the pork shoulder back to the stoneware pot. Close the lid.
5. Program the Slow Cooker for LOW; depending on the amount of food in the stoneware pot, set
the TIME between 10:00 – 12:00 hours or cook on HIGH between 7:00 – 9:00 hours.
6. Pork is done when the meat falls apart. Strain liquid and degrease. Using 2 forks, pull pork into
tasty strands of meat. Stuff rolls with pork and douse with sauce. Serve with sweet potato chips
and baked beans.
BBQ Spare Ribs
For fabulous, rich, tasty BBQ pork spare ribs, the Programmable Slow Cooker is your best friend.
Whether you nish these under the broiler or over a hot charcoal grill, these meaty ribs are good
to the bone!
Cook: 5:00 – 6:00 HIGH
Serves 6 - 8
• 1-1/2 - 2 full slabs (4 – 5 lbs.) pork spare ribs,
brisket removed
• Dry Rub
• 1 cup chili powder
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cumin
• 4 tablespoons seasoned salt
• BBQ sauce, your choice
1. Combine all dry rub ingredients in a small bowl. Mix well.
2. Remove sliver skin from the backside of the slabs, if desired. Cut into half slabs to t the
stoneware liner.
3. Rub ribs well with the dry rub. Reserve leftover rub. Wrap ribs in plastic
and refrigerate 4 to 6 hours.
4. Program the Slow Cooker for HIGH; set the TIME between 5:00 – 6:00 hours. Add the ribs, close
the lid, and allow to cook in the dry stoneware liner, until fork tender.
IMPORTANT: Do not overcook, unless you want the meat to fall off the bones.
5. Remove ribs from stoneware liner to foil-lined baking sheet. Dust with remaining rub. Brush
BBQ sauce generously onto both sides of the ribs and nish browning under the broiler or on a
charcoal grill for 10 to 20 minutes per side.