Chipotle Pork Roast
Transform your next family dinner with this succulent Chipotle Pork Roast, a dish bursting with bold, smoky flavors and melt-in-your-mouth tenderness. Perfectly seasoned with a robust chipotle pepper paste infused with garlic, cumin, smoked paprika, and apple cider vinegar, this slow-roasted pork shoulder is seared to golden perfection before being oven-braised with onions and chicken broth. The result? A fork-tender centerpiece that’s as rich in flavor as it is easy to prepare. Garnished with fresh cilantro and served with zesty lime wedges, this savory roast pairs beautifully with tortillas, rice, or roasted vegetables. With just 20 minutes of prep time and a handful of pantry-staple ingredients, this recipe is a must-try for fans of Mexican-inspired cuisine. Perfect for cozy gatherings or meal-prep, this Chipotle Pork Roast brings bold taste and comfort to your table.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless)
- 2 tbsp Chipotle peppers in adobo sauce
- 4 cloves Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Smoked paprika
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 2 tbsp Apple cider vinegar
- 1 cup Chicken broth
- 1 large Yellow onion, sliced
- 0.25 cup Fresh cilantro (for garnish)
- 2 whole Lime wedges (for serving)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the chipotle peppers, minced garlic, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper, olive oil, and apple cider vinegar to form a paste.
Rub the chipotle paste all over the pork shoulder, making sure to coat it evenly.
In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side.
Remove the pork from the pot and set it aside temporarily.
Add the sliced onion to the pot and sauté for 2-3 minutes until slightly softened.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
Return the pork to the pot, nestling it among the onions, and cover the pot with a tight-fitting lid.
Place the pot in the preheated oven and roast for 3.5 to 4 hours, or until the pork is fork-tender and easily pulls apart.
Carefully remove the pot from the oven and let the pork rest for 10 minutes.
Shred the pork with two forks and mix it with the juices in the pot for extra flavor.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.5 g | 406% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 11.1 g | ||
| Protein | 254.0 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4802 mg | 102% | |
*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.
