Colorado Pork Roast
Transform your dinner table with this mouthwatering Colorado Pork Roast, a slow-roasted masterpiece packed with bold Southwestern flavors. This succulent dish features a tender, fall-apart boneless pork shoulder seasoned with an aromatic blend of smoked paprika, cumin, chili powder, and garlic powder. The meat is braised low and slow in a savory broth infused with green chilies, onions, apple cider vinegar, and a touch of honey, creating a rich and slightly tangy sauce. Perfectly balanced and deeply flavorful, this roast is ideal for feeding a crowd, whether served with warm tortillas, over rice, or alongside roasted vegetables. With its irresistible taste and comforting aroma, this recipe is a must-try for any fan of hearty, homestyle cooking. Ready your Dutch oven and let this ultimate pork roast become the highlight of your next meal!
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder roast
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 2 medium yellow onions, sliced
- 4 garlic cloves, minced
- 4 ounces diced green chilies (canned)
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder dry with paper towels. In a small bowl, mix together the salt, pepper, cumin, smoked paprika, garlic powder, onion powder, and chili powder. Rub this spice mixture all over the pork shoulder to coat it evenly.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until it is golden brown, about 2-3 minutes per side. Remove the pork and set it aside.
Add the sliced onions to the pot and cook for 3-4 minutes, stirring occasionally, until they begin to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced green chilies, chicken broth, apple cider vinegar, and honey to the pot. Stir to combine and bring the mixture to a simmer.
Return the pork shoulder to the pot, nestling it into the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Roast the pork for 4.5-5 hours, basting it with the cooking liquid every hour, until the pork is fork-tender and easily pulls apart.
Remove the pot from the oven and let the pork rest for 15 minutes. Carefully shred the meat with two forks, mixing it with the flavorful cooking liquid and onions.
Garnish with freshly chopped cilantro before serving. Enjoy with warm tortillas, roasted vegetables, or over a bed of rice.
Nutrition Facts
Calories |
5065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.5 g | 503% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3461 mg | 150% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 30.6 g | ||
| Protein | 336.2 g | 672% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5824 mg | 124% | |
*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.
