Chipotle Braised Pork
Chipotle Braised Pork
Ingredients
- 2 cups (500 ml) chicken broth
- ½ cup (125 ml) orange juice
- ¼ cup (60 ml) chipotle peppers in adobo sauce (see note)
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 boneless pork shoulder, about 3 ½ lb (1.6 kg)
- 2 tbsp (30 ml) olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, chopped
Instructions
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- In a blender, purée the broth, orange juice, chipotle, oregano and cumin until smooth.
- In a Dutch oven or large ovenproof pot over medium heat, brown the meat in the oil on all sides. Season with salt and pepper. Set aside on a plate.
- In the same pot, cook the onions for 5 minutes or until starting to brown. Add the garlic and cook for 1 more minute. Pour in the chipotle purée and return the meat to the pot. Bring to a boil. Cover and transfer to the oven. Cook for 3 hours or until fork-tender, turning the meat over halfway through.
- Remove the meat from the pot and place on a plate. Using a fork, shred the meat and remove any excess fat.
- Using a ladle, remove any excess fat from the surface of the sauce. Return the meat to the sauce. Delicious served with mashed potatoes with corn and a green vegetable, if desired. Any leftover pork is great in our braised pork quesadilla.
Chipotle Braised Pork