Author:
Williams’ Master Chef
Updated:
This chili pulled pork rubs pork shoulder with Williams Original Chili Seasoning Mix before slow cooking until tender, then finishes with a tangy-sweet sauce that balances the warming spices. Perfect for sandwiches, tacos, or over rice. The chili seasoning creates complex flavor that goes beyond traditional barbecue.
10 mins
6 hrs
10
Combine 1/2 cup of orange juice, honey, mustard, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl.
Slowly stream in 1/2 cup of olive oil while whisking vigorously until fully incorporated and smooth.
Add coleslaw mix and toss to coat.
Cover and refrigerate until ready to serve.
Rub pork shoulder generously with chili seasoning, remaining salt and remaining pepper, ensuring it’s evenly coated.
Heat remaining olive oil in large skillet over medium-high heat.
Sear pork shoulder on all sides until browned, about 3-4 minutes per side.
Transfer seared pork shoulder to slow cooker.
Pour remaining orange juice over pork.
Cover and cook until pork is tender and easily pulls apart with fork, about 8-10 hours on low or 4-6 hours on high.
Shred pork in its pot and garnish with fresh herbs.
Pile pork generously onto burger buns.
Top with reserved slaw and serve.
About 8 servings per container
Serving size 2 tsp (3.5g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: CHILI PEPPER, SPICES, GARLIC POWDER. MAY CONTAIN: WHEAT, MILK, EGG, SOY, SESAME
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