chipolte pork

Yield: 4 servings
Community Recipe from


  • 1/2 cup(s) onion chopped
  • 1 1/2 tablespoon(s) honey
  • 1 teaspoon(s) ground cumin
  • 1/8 teaspoon(s) ground cinnamon
  • 9 clove(s) garlic peeled
  • 3 chipolte chiles canned in adobo sauce
  • 1 lime
  • 2 tablespoon(s) olive oil divided
  • 1 1/4 pound(s) boneless pork shoulder(boston butt) trimmed
  • 3/4 teaspoon(s) kosher salt
  • 1/2 cup(s) chicken broth fat-free, low sodium


  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 tbls. olive oil to food processor; process until smooth. scrape the chipolte mix into a zip-top plastic bag. add pork; seal,
  2. marinate in refrigerator 1 hour.
  3. 2. preheat oven to 325.
  4. 3. heat small dutch oven over med-high heat. add 1 tbl. oil to pan; swirl. remove pork from bag; reserve marinade. sprinkle pork with salt. add pork to pan; saute 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 till fork tender. shred pork and toss with sauce.
March 2012

This recipe is a personal recipe added by gloriabray and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

chipolte pork Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy