For Chipotle Pulled Pork
1 T packed brown sugar
2 t salt
2 t garlic power
1 1/2 t ground mustard
3 t chili powder
1 boneless pork shoulder (3 lb.) trimmed of fat
1 can (8 oz.) tomato sauce
2 canned chipotle chiles, finely chopped
1 T adobo sauce from canned chipotle chiles
20 burger buns, split
5 medium avocados, pitted, peeled and thinly sliced
1. Spray 4- to 5-quart slow cooker with cooking spary. In small bowl, mix brown sugar, salt, garlic powder, mustard and chili powder. Rub seasoning mixture over park. Place pork in cooker. Sprinkle any remaining seasoning mixture that doesn't stick to pork over top of pork in cooker.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Remove pork from cooker; place on cutting board. Remove liquid from cooker; skim fat from liquid and reserve liquid. Cool pork slightly. With 2 forks, shred pork. Return to cooker. Stir tomato sauce, chipotle chiles, and adobo sauce into shredded pork. If desired, stir in some of the reserved cooking liquid for desired moistness.
4. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot. Spoon about 1/3 cup pork mixture into each bun. Place a few slices of avocado over pork in each bun. Pork mixutre can be kept warm on Low heat setting up to 2 hours; stir occationally.
For the Jicama Slaw (by Bobby Flay)
1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 C freshly squeezed lime juice
2 T rice vinegar
2 T ancho chili powder
2 T honey
1/2 C canola oil
Salt and freshly ground pepper
1/4 C vinely chopped cilantro leaves
Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
