Chipotle Pork

Cut the pork into 2-3" cubes before marinating for four hours. Don't brown, bake at 300 degrees for four hours with enough liquid to cover the pork. When cooled a bit, shred and pick out fat. Skim off fat from sauce and add back to shredded meat. Will be perfect size for tacos or poke bowls. Great flavor and many uses.

Absolutely fantastic flavors on this.  I did marinate the pork a few hours.  Loss of 1/2 star as the sauce cooked down so much that my roasting pan was nearly ruined.  It really needs more broth to prevent that burned mess at the bottom.  But I will definitely make this again.  Hubby couldn't stop raving about how great it was.

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.

We loved this roast. Followed the recipe pretty much exactly and will be sure to do it again.

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.

I love this recipe, but I put it in a crock pot and cook it all day on low. My husband loves this as tacos.

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.

my favorite way to prepare pork! it does smell incredible as it cooks. I always double the recipe.

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.

My husband's Favorite Pork Roast. Marinate for a couple of hours in fridge. I cooked in Slow Cooker.

My husband said this dish was perfect! We loved it. I couldn't find a pork shoulder that small, so I cut a 5 pound shoulder into four pieces and froze two of them for later. I doubled the recipe and used a large dutch oven. I had absolutely no issues with the sauce disappearing. But I used my brand new dutch oven, which is high quality and has a great seal. That could be the problem for others. If your dutch oven doesn't seal well, the sauce will evaporate. We found the pork to be pretty spicy, but excellent. We wouldn't change it. If you don't enjoy spicy, I would cut back to two chipotle peppers and perhaps add a little smoked paprika to ensure it retains its smoky flavor.

Excellent recipe if you've got the time to make it. I did a slight variation of the recipe, however, and prepared the dish in a crock pot. I then shredded the pork and used it as burrito filling, filling each with a touch of light mexican cheese and freezing the leftovers.

Nice variation on bbq pulled pork and pretty easy, if you read the instructions. Even tho I had read other reviews, I still didn't peel the limes..tried to just scoop out the fruit, but that really didn't work either. Thanks to "Momchef", I did utilize my slow cooker for the braising which cut down on any issues with loss of liquid. Since I always puree my chipotle in adobo once I open the can (and then freeze), trying to determine 3 peppers worth of puree was more or less a guess and I over did it, but added some frozen OJ concentrate and about 1/4 c of TJ"s smokey bbq sauce, which helped tame the heat. Served w/rice mixed with black beans and the recommended salad w/oranges. Looking forward to using up leftovers in another fashion!

Although we didn't save the leftovers and won't be making it again. I thought it was pretty good. The family decided that when we take the time to make a pulled pork recipe, we'd prefer a sweeter barbeque flavor. But it was a nice change of pace and very, very tender and flavorful.

Yum tasted great! Had the same problem as other reviewers where the sauce all burned off by the end, so I served it with some bbq sauce on rolls. Delicious!

Very tasty- but the sauce boiled completely down, by the 2 hour mark. Sad that we didn't have it left, to pour over the tasty, blackened pork. Maybe we'll try a smaller dutch oven, next time. Definitely worth doing again- and worth checking it 1 and 2 hours in, as well.

We really liked this one. I used canned chilies in adobo sauce and was generous with the sauce, which proved for quite a spicy dish! Next time I will probably go easy on the extra sauce. I made cilantro lime rice, which was a great match. My pork was a little over 2 lbs, but I still followed the recipe and it turned out perfect.

First of all, I ruined my marinade and had to mix up another batch; this was totally my fault! Half way through the cooking time, I realized that I put the lime rinds in the marinade (yuk!) which made it very bitter. So I took it out of the oven dumped the sauce and rinsed the meat, put my new batch in (hoping I salvaged it). Still turned out good, but I know it would've knocked my socks off, if I'd just read more carefully. Will def. make this one again (no lime peels!). Served w/ jasmine rice and Mixed Green Salad w/ Oranges (All You recipe).

Excellent. Made to recipe using 4lb bone-in trimmed butt so doubled the marinade/sauce. Inceased baking time to 3.5hrs. Served with black beans & rice, orange sections, flour tortillas. Really terrific, don't change a thing.

Wonderful flavor! This was a real winner - we loved the tender meat and the smoky heat of the pork with the chipotle. No changes in the recipe for us except that I used a 2.5 lb piece of meat from the butcher. There was more than enough "sauce" for the dish - I pulled it apart in the dutch oven, then stirred the meat into the sauce immediately - it wasn't overly sauced and it stayed moist (perfect in my opinion). I even trimmed almost all the fat from the meat and didn't double the marinade / sauce despite the larger cut of pork. I can't wait to try the sauce / recipe on chicken - I think this would make an amazing pulled chicken dish. While I disagree at how "pretty" this dish looks on a plate, it does taste fantastic and that's what counts for me. This is a comfort food recipe and I can easily say we will be eating again as leftovers & in the future. Next time I make it, I'll serve with coleslaw and rolls to really make it a comfort classic pulled pork meal - Enjoy!

This is seriously one of the best CL recipes I've ever made/tasted! From the moment I put it in the oven, the delicious smell filled the house, and the taste like up to the smell! (The only issue we had was the sauce totally cooked off in the oven, and we had to add water/broth to re-constitute - twice (once at the 1.5 hr mark, and again when it was done). Don't know if our oven was a bit too high. But once broth added, the sauce was utterly delicious!!!). It was so delicious, it was really hard to maintain portion control - I could have eaten the whole pork shoulder!

I made the recipe exactly as stated and in a word it was "excellent". The flavors of the chipotle, lime, garlic, and other seasonings filled the house from the moment I put this in the oven. This dish is very versatile in that you could make pulled pork sandwiches, tacos, stuffed baked potatoes, etc. with the meat......I will definitely be making this again.

I followed this recipe to the "T" and it turned out excellent! It is probably one of the most delicious pork recipes I have tasted. My husband could not stop eating it and he commented on how delicious it was. The gravy is wonderful on top of a baked potatoe as well. It has a mellow sweet/spicey combination that I think would work well on chicken too. The pork was so tender and juicy and it just fell apart when I stuck a fork into it. It would be perfect for dinner guests as well since it looks very presentable when you plate it and pour the gravy over the pork. Also great to pull it apart and make sandwiches. This is a great recipe, economic and easy to make, it tastes delightful and I will be making this dish again and again!!!