I don’t think I ever want to buy bread again! I was too excited to eat this and I forgot to garnish it with cilantro and some hot sauce, but it still hit the SPOT! Let me introduce you to Chipotle Pulled Pork on a jalapeño-cheddar sourdough bun! I regret not making more buns!
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Season pork with salt and pepper. Heat oil in a cast iron skillet or Dutch oven over medium-high heat. Brown pork on all sides in batches. Remove and set aside.
In the same pan, cook sliced onion until soft and lightly golden. Add garlic, oregano, cumin, and smoked paprika and cook briefly.
Stir in chipotles, adobo sauce, crushed tomatoes, chicken broth, beer (if using), vinegar, brown sugar, and bay leaf.
Return pork to the pot. Cover and cook at 325°F / 160°C for 2.5–3 hours, until very tender.
Remove pork, shred with two forks, and return to the sauce. Simmer uncovered for 10–15 minutes until slightly thickened.
Spread some pork on a sheet pan, spoon over a little sauce, and broil for 3–6 minutes until the edges are crispy.
Serve on sourdough cheddar-jalapeño buns, tacos, or over rice.
Once you add the egg wash, top the buns off with pickled jalapeño and crumbled cheddar.
For extra flavor, garnish with cilantro and hot sauce before serving.
If you don’t have beer, you can substitute with additional chicken broth.
Make sure to broil the pork for crispy edges—it adds a delightful texture to the sandwich.
Can I make this recipe without beer?
Yes, you can substitute the beer with additional chicken broth for a non-alcoholic version.
What can I use instead of sourdough cheddar-jalapeño buns?
You can use regular sourdough buns, brioche buns, or even tortillas for tacos.
How do I store leftover pulled pork?
Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Can I make the pulled pork in advance?
Yes, you can prepare the pulled pork a day ahead and reheat it before serving. It often tastes even better the next day!
What can I serve alongside this sandwich?
You can serve coleslaw, pickles, or a simple green salad as a side dish.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
