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Chipotle Pork

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 31 mins
Total time 4 hrs, 1 min
Yield Serves 4 (serving size: 3 ounces pork and about 2 tablespoons sauce)
Scents of chipotle, lime, garlic, and spices waft through the house as Chipotle Pork slow cooks in the oven. The results are tender, juicy, fall-of-the-bone meat that retains a smoky heat thanks to the chipotle chiles. Versatlie Chipotle Pork is perfect by itself with rice, for sandwiches, tacos, or as a topping for baked potatoes.

Ingredients

  • 1/2 cup chopped onion
  • 1 1/2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 9 large garlic cloves, peeled
  • 3 chipotle chiles, canned in adobo sauce
  • 1 lime
  • 2 tablespoons olive oil, divided
  • 1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed
  • 3/4 teaspoon kosher salt
  • 1/2 cup fat-free, lower-sodium chicken broth

Nutrition Information

  • calories 344
  • fat 22.1 g
  • satfat 6.6 g
  • monofat 11.7 g
  • polyfat 2.5 g
  • protein 22.3 g
  • carbohydrate 14.1 g
  • fiber 2.3 g
  • cholesterol 83 mg
  • iron 2.1 mg
  • sodium 591 mg
  • calcium 45 mg

How to Make It

  1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.

  2. Preheat oven to 325°.

  3. Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 325° for 2 1/2 hours or until pork is fork-tender. Shred pork; toss with sauce.