PULLED PORK WITH RASPBERRY CHIPOTLE SAUCE
2 lbs. Pork chuck roast, boneless
1 tsp. Kosher salt
1/2 tsp. Pepper, freshly ground
1 1/2 cups Robert Rothschild Farm Raspberry Chipotle Sauce
Trim pork roast of excess fat. Season the roast with salt and pepper. Heat 1 - 2 Tbsp. olive oil over high heat in a skillet. When oil is hot, sear meat on all sides, 2 - 3 minutes. Place the roast in a slow cooker. Pour 1/2 cup of the Raspberry Chipotle Sauce over top. Cook on low 6 - 8 hours or on high for 4 hours. Shred the roast on a cutting board with 2 forks. Meat should shred very easily if fully cooked. Transfer meat back to slow cooker and toss with remaining sauce. Serve over rice or with roasted potatoes.