Sweet 'n' Spicy Braised Pork

Prep: 10 min.; Cook: 5 hr., 8 min.; Stand: 10 min.
Enjoy this slow-cooked Latin American dish atop black beans and rice with corn tortillas and lime wedges.

Yield: makes 8 to 10 servings
Recipe from Southern Living Food for Today

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Nutritional Information

Amount per serving
  • Calories: 412
  • Fat: 26g
  • Saturated fat: 9g
  • Monounsaturated fat: 11g
  • Polyunsaturated fat: 3g
  • Protein: 31g
  • Cholesterol: 109mg
  • Iron: 3.5mg
  • Sodium: 748mg
  • Calcium: 59mg


  • 3 pounds boneless PORK Shoulder Roast (Boston Butt)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon vegetable oil
  • 2 (14 1/2-oz.) cans diced tomatoes with garlic and onion
  • 1 medium-size sweet onion, chopped
  • 1 to 2 chipotle peppers in adobo sauce, chopped
  • 2 tablespoons cider vinegar
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon ground cumin
  • Garnishes: fresh cilantro sprigs, chopped fresh cilantro


  1. Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 2 to 3 minutes on all sides or until pork is browned.
  2. Stir together tomatoes and next 5 ingredients in a 5-qt. slow cooker. Add pork, turning to coat.
  3. Cover and cook on HIGH 5 hours or until pork is fork-tender. Transfer pork to a cutting board, and let stand 10 minutes. Shred pork with 2 forks. Return shredded pork to slow cooker, and stir until blended. Season with salt and pepper to taste, if desired. Serve immediately with a slotted spoon. Garnish, if desired.
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