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.
Makes really great pork tortillas — or just pork to pile onto your plate. Great with salsa on the side!
We 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! In addition to her own web site, Jordan also writes a regular food column for the Santa Rose Press Democrat.
- 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
- 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 itinto 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!
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.