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"