Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
31 Mins
Total Time
4 Hours 1 Min
Serves 4 (serving size: 3 ounces pork and about 2 tablespoons sauce)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 325°.

Step 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.

Ratings & Reviews

Malindaskitchen's Review

July 05, 2012
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.

tmorine's Review

November 15, 2014
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.

JenLangguth's Review

January 05, 2014
We loved this roast. Followed the recipe pretty much exactly and will be sure to do it again.

KathrynNC's Review

October 19, 2013
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.

AuntQ9's Review

September 17, 2013
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.

sandycheek's Review

September 15, 2013

arnold815's Review

March 23, 2013
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.

sunnydays5114's Review

January 15, 2013
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.

hmsktm's Review

January 03, 2013
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.

Thekidd30's Review

October 30, 2012
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.