Mexican recipes
Roasted chipotle pork shoulder
No ratings yet
180 min
Serves 6
Mexican
Ingredients
- 5 lb boneless pork shoulder 2.27 kg boneless pork shoulder
- 3 tbsp olive oil 44 ml olive oil
- 1 onion, thinly sliced 1 onion, thinly sliced
- 4 medium tomatoes, peeled 4 medium tomatoes, peeled
- 2 whole garlic cloves, halved 2 whole garlic cloves, halved
- 2–4 sprig fresh oregano (or 1/2 tsp dried) 2–4 sprig fresh oregano (or 1/2 tsp dried)
- 2 bay leaves 2 bay leaves
- 2 dried chipotle chilies 2 dried chipotle chilies
- 1 tsp cumin powder 4.9 ml cumin powder
- 3/4 cup beef stock 180 ml beef stock
- Salt and black pepper to taste Salt and black pepper to taste
Method
Preheat oven to 325 F.
Season the pork with salt and pepper.
In a large ovenproof pan over medium to high heat add the olive oil and pork and sear on all sides, until the meat is well browned. Remove the meat from the pan and let it rest for 10 to 15 minutes.
Drain excess oil from the pan. Add the onion and cook over low heat until translucent.
Return the pork to the pan. Add the tomatoes, garlic cloves, oregano, bay leaves, chipotle chiles, cumin powder and beef stock. Cover the pan (you can use aluminum foil) and cook in the oven for 2 to 3 hours or until the internal meat temperature reaches 140 to 150 F.
Let the pork rest for 10 to 15 minutes before slicing and serving.
You can serve this dish with roast potatoes or fried rice and a green salad.
Season the pork with salt and pepper.
In a large ovenproof pan over medium to high heat add the olive oil and pork and sear on all sides, until the meat is well browned. Remove the meat from the pan and let it rest for 10 to 15 minutes.
Drain excess oil from the pan. Add the onion and cook over low heat until translucent.
Return the pork to the pan. Add the tomatoes, garlic cloves, oregano, bay leaves, chipotle chiles, cumin powder and beef stock. Cover the pan (you can use aluminum foil) and cook in the oven for 2 to 3 hours or until the internal meat temperature reaches 140 to 150 F.
Let the pork rest for 10 to 15 minutes before slicing and serving.
You can serve this dish with roast potatoes or fried rice and a green salad.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.