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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 31 Minutes
Total: 4 Hours, 1 Minute

Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 22.1g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 11.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 22.3g
  • Carbohydrate: 14.1g
  • Fiber: 2.3g
  • Cholesterol: 83mg
  • Iron: 2.1mg
  • Sodium: 591mg
  • Calcium: 45mg

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. 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. 2. Preheat oven to 325°.
  3. 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.
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