lf you like pulled pork, you will enjoy this slow-roasted chipotle pork. This recipe is from The New Cook’s Tour of Sonoma by Michelle Anna Jordan.
Slow Roasted Chipotle Pork
Yield: 6 to 8 servings.
Slow-Roasted Chipotle Pork
This is an incredibly delicious pulled pork recipe, please not this recipe goes into a crock pot and has an extended cooking time.
- 2 tablespoons kosher salt
- 1 tablespoon chipotle powder (This is available from http://www.penzeys.com if you can not find it locally)
- 1 pork shoulder roast (about 3 ½ pounds)
- 24 small corn tortillas
- 2 limes
- 1/4 cup minced fresh cilantro
In a small bowl mix together the kosher salt and chipotle powder and rub it into the pork, being sure to cover the entire surface of the meat with the mixture.
Put the pork in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 274 degrees. (if you are using a clay roaster, do not preheat the oven.) cook until the pork falls apart when you press it with the back of a fork, 3 ½ to 4 hours. Remove the pork from the oven and let rest, covered, for 15 minutes.
Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft. Wrap them in a tea towel and place them in a basket. Transfer the pork to a large serving platter and use two forks to pull it into chunks. Add the lime wedges to the platter, place the cilantro in a small serving bowl, and serve immediately with the tortillas on the side.Print Recipe