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Archive Home > 2008 > November > 04 > Pulled Pork With Corn and Chipotle

Pulled Pork With Corn and Chipotle

By The Washington Post / The Bulletin
November 4, 2008

12 to 14 servings (makes about 14 cups)

This versatile mixture makes the most of an inexpensive cut of meat. The recipe doubles easily.

MAKE AHEAD: The pork can be slow-roasted 2 days in advance, allowed to cool and refrigerated in its heavy foil wrapping. Reheat in a 325-degree oven for 20....

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