Chipotle Mexican Grill Braised Pork Shoulder Recipe
Transform your kitchen into a flavor-packed fiesta with this Chipotle Mexican Grill Braised Pork Shoulder Recipe! Slow-cooked to perfection, this succulent pork shoulder is infused with smoky chipotle peppers, aromatic garlic, and warm spices like cumin and oregano, creating a tender, melt-in-your-mouth centerpiece for your favorite Mexican-inspired dishes. The braising process, enhanced by a flavorful broth and a touch of zesty lime juice, ensures every bite is rich, juicy, and irresistibly savory. Perfect for tacos, burritos, or hearty rice bowls, this recipe is a crowd-pleasing showstopper that’s as versatile as it is delicious. With just 20 minutes of prep and a low-and-slow oven braise, you’ll achieve authentic, restaurant-quality results right at home!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 4 cloves Garlic cloves, minced
- 2 peppers Chipotle peppers in adobo sauce
- 1 tablespoon Adobo sauce from chipotle peppers
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 pieces Bay leaves
- 2 cups Chicken broth
- 2 tablespoons Lime juice
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder dry with paper towels. Season all sides with salt and black pepper.
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add olive oil and sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set it aside.
In the same pot, reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add minced garlic, chipotle peppers, adobo sauce, cumin, and oregano to the pot. Stir and cook for 1-2 minutes until fragrant.
Return the pork shoulder to the pot. Add the bay leaves and pour in the chicken broth. Ensure the liquid covers at least half of the pork; if needed, add more broth or water.
Bring the mixture to a gentle simmer. Cover the pot with a lid and transfer it to the preheated oven.
Braise the pork for 3.5 to 4 hours, turning it halfway through cooking, until the meat is fork-tender and easily shreds.
Once cooked, remove the pork from the pot and let it rest for 10 minutes. Shred the meat using two forks, discarding any excess fat or bone.
Skim off excess fat from the cooking liquid and discard the bay leaves. Stir in lime juice to brighten the flavors. Optionally, blend the remaining sauce for a smoother consistency.
Serve the shredded pork with some of the sauce drizzled on top. Use it as a filling for tacos, burritos, or bowls.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.7 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
