Saturday, April 21, 2012

Chipotle Pork

serves 8 ( 6 points+)

  • ½ c. chopped onion
  • 1-½ T. honey
  • 1 tsp. ground cumin
  • ⅛ tsp. cinnamon
  • 9 garlic cloves, crushed
  • 3 chipotle chilies in adobo sauce
  • 1 lime
  • 2T. olive oil, divided
  • 2-¼ lb. pork shoulder, trimmed
  • ¾ tsp. salt
  • ½ c. fat-free chicken broth

Combine the first 6 ingredients in a food processor. Peel and section lime. Squeeze out lime juice and add juice and lime sections ( not peel) to the food processor along with the olive oil. Process. 
Place marinade in a large ziplock bag. Add pork, seal and turn to coat. Refrigerate for one hour.

Heat 1 T. olive oil in a Dutch oven. Remove pork from marinade (reserve marinade). Sprinkle pork with salt, brown on all sides. Remove pork, stir in reserved marinade and chicken broth, scraping the bottom to remove any browned bits.
Return pork to the pot, cover and cook in an oven heated to 325 for 2-½ hours or until able to shred with a fork. Shred and toss with sauce.

adapted from "Cooking Light"


  1. This recipe sounds really delicious, but I wouldn't know how to serve it. How would you suggest serving it? What did you eat it with?

    1. I would shred it and server it in tacos, or stuff into enchiladas.

      -- Colleen @ The Taste Place

    2. Lizzie,
      I served this with a Sweet Potato Gratin and an Orange and Avocado Salad.

    3. Did you use the number of peppers recommended in the recipe. Seems a bit much

    4. Yes, I used 3 chipotles (canned) in Adobo sauce. It was not too much. You could try it with less if you like.

  2. This sounds great. Very much like a chicken recipe we frequently make. I think I'll try it in the crockpot though for that final step after browning.

    -- Colleen @ The Taste Place

  3. I made this tonight, but instead of using it as a marinade I browned the roast, put it in the crockpot, put the "marinade" on top and added the chicken broth. Low on 8 and it was still juicy and tender and very tasty. Thank you!


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