Chipotle Pork

Photo: Johnny Autry; Styling: Leigh Ann Ross
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.

Yield:

Serves 4 (serving size: 3 ounces pork and about 2 tablespoons sauce)

Recipe from

Recipe Time

Hands-on: 31 Minutes
Total: 4 Hours, 1 Minutes

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes,

April 2012