Chipotle Pork

Cooking Light

Chipotle Pork
Chipotle Pork

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup chopped onion

  • 1 1/2

    tablespoons honey

  • 1

    teaspoon ground cumin

  • 1/8

    teaspoon ground cinnamon

  • 9

    large garlic cloves, peeled

  • 3

    chipotle chiles, canned in adobo sauce

  • 1

    lime

  • 2

    tablespoons olive oil, divided

  • 1

    (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed

  • 3/4

    teaspoon kosher salt

  • 1/2

    cup fat-free, lower-sodium chicken broth

Directions

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. 2. Preheat oven to 325°. 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.

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