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.
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.
Preheat oven to 325°.
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.
Cover tightly while it cooks and the sauce won't burn. I also found the recipe works well if you don't marinate the meat. The marinade burned on the meat while I browned the roast the first time. So now I pour the marinade over the meat after I have browned all the sides and then cover it tightly. I use a 4 lb roast for the recipe and their is plenty of sauce. Awesome tacos! I plan on trying it as a tamale filling at Christmas.
We absolutely loved this. We double the recipe and I used the whole can of chiles because I have leaving 3 of them in the fridge for next time and we like things spicy. We used our dutch oven and the slow cooker option on our oven, cooked for 5 or 6 hours and it was perfect. After it cooked, my husband thickened the sauce on the cooktop and used the broiler to brown the pork a bit before serving. It was fantastic.
YUM! Thought this was great with the perfect amount of spice! Served on top of 1/2 a baked potato with a little shredded cheddar cheese, a dollop of sour cream, and some pico de gallo on top. I used pork loin instead of shoulder out of personal preference (seems leaner). I will definitely make this again and probably even in different applications, such as tacos, nachos, or sandwiches.
Very good blend of flavors. I did this for a full pork loin. I would recommend 2 chipotle peppers in sauce, extra salt and cumin. I marinated for 36hrs, seared it, then cooked for 3hrs in a turkey roaster. Came out perfect and used for tacos.
Double yum! I had a 4+ pound roast so doubled the sauce recipe, including plenty of chipotle chilis because we like it SPICY!! I didn't brown the meat, just whirred up the sauce, poured it over the meat in a dutch oven and baked at 350* for...a while...until it was fragrant and done. Turned the meat once. Delicious for tacos, burritos, just by itself in a bowl with a dab of sour cream.
I found the sauce a touch spicy, so I kept it separate from the pork after shredding the pork. A nice change from BBQ pulled pork. Lots of uses - plain, tacos, burritos, cheese crisps and it froze well.
I made this tonight for the kids and it turned out great. I served it along with CL's truffled mac and cheese and it was a big hit. I doubled the recipe as I had a bigger cut of meat and had no issues with the sauce burning. I did have to cook it a little longer though. My cut of meat was a little fattier than I like so next time I'll look for a leaner cut of meat.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!