Updated: December 25, 2021 during Covid times! This is our Christmas dinner today!
This is truly one of those 5 minutes to prepare recipes. Basically, coat the pork shoulder roast, throw it in the Dutch oven and then into the real oven for slow roasting. The hard part is done!
Makes really great pork tortillas — or just pork to pile onto your plate. Great with salsa on the side!
I originally came across a version of this recipe in The New Cooks Tour of Sonoma by Michele Anna Jordan. It became a Loftesness family favorite from the first time we tried it!
- 3 tablespoons kosher salt
- 1 tablespoon chipotle powder
- 1 pork shoulder roast, about 3 1/2 lbs
- 2 dozen small corn tortillas
- 2 limes, cut in wedges
- 1/4 cup minced fresh cilantro
- In a small bowl, mix together the 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 275°F.
- Cook until the pork falls apart when you press it with the back of a fork, about 3 1/2 to 4 hours. Remove it 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. (Alternatively, heat them on a plate in the microwave). 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.
- To fill the tortillas, set two, one on top of the other, on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top and fold in half.
We had some romaine lettuce left over from an
earlier salad and found that adding a bit of lettuce to the tortilla filling added a refreshing bit of ‘crunchiness’ to the taste. Yum!
Another good side dish is sautéed peppers and onions (3 sliced bell peppers, 1 sliced yellow onion, olive oil, touch of cumin, and touch of paprika). Goes great in the tortillas! We had this for our Christmas 2021 dinner.
Here’s a link to Elise Bauer’s blog post about a recent Wall St. Journal recipe for Slow-Roasted Pork Shoulder with Melted Apples that we made recently. Also very nice without the heat of the chipotle pepper.
Note that she starts the roasting at 450 degrees uncovered for the first 30 minutes before covering it and reducing the heat to 325 degrees. I find roasting at 275 degrees works well – low and slow makes for fall apart tender pork!
One Reply to “Scott’s Favorite Slow Roasted Chipotle Pork”
We made this recipe again last night. Rather than corn tortillas (not very big and fall apart crumbly), we now recommend flour tortillas to accompany this recipe! We used the “soft taco” size last night and they worked great!