Mean Chef's Morelia Pork Roast

Get ready to elevate your dinner table with the bold and vibrant flavors of *Mean Chef's Morelia Pork Roast*! This recipe transforms a tender boneless pork shoulder into a show-stopping centerpiece, thanks to a rich marinade made from dried guajillo and ancho chiles, fragrant spices like cumin and cinnamon, and a touch of sweetness from honey. Slow-roasted to perfection, the pork boasts a caramelized exterior and melt-in-your-mouth interior that’s perfect for slicing or shredding. Served with fresh cilantro and zesty lime wedges, this dish pairs beautifully with warm tortillas, rice, or salads for an unforgettable Mexican-inspired feast. Ideal keywords: Morelia pork roast, Mexican pork recipe, guajillo chile marinade, slow-roasted pork.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 4 lbs boneless pork shoulder (or pork butt)
• 4 units dried guajillo chiles
• 2 units dried ancho chiles
• 6 units garlic cloves
• 1 large white onion
• 1 cup orange juice
• 0.25 cup apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp dried oregano (preferably Mexican)
• 1 tsp smoked paprika
• 0.5 tsp ground cinnamon
• 1 unit chipotle pepper in adobo
• 2 tbsp honey
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 cups water
• 0.25 cup fresh cilantro (for garnish)
• 4 units lime wedges (for serving)

Directions

Step 1

Preheat your oven to 325°F (163°C) and set a rack in the middle.

Step 2

Remove the stems and seeds from the dried guajillo and ancho chiles. Place the chiles in a medium saucepan with 2 cups of water and bring to a boil. Turn off the heat, cover, and let the chiles soak for 15 minutes to soften.

Step 3

While the chiles soak, roughly chop the garlic and onion.

Step 4

Transfer the softened chiles and their soaking liquid into a blender along with the garlic, onion, orange juice, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, chipotle pepper, honey, olive oil, kosher salt, and black pepper. Blend until smooth to create the marinade.

Step 5

Using a sharp knife, score the top of the pork shoulder with shallow cuts in a crosshatch pattern to help the marinade penetrate the meat.

Step 6

Place the pork shoulder in a large roasting dish or Dutch oven. Pour the marinade evenly over the pork, ensuring it is well coated on all sides. Cover with aluminum foil or a lid and let it marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

Step 7

Once marinated, transfer the pork to the preheated oven. Roast covered for 3 hours.

Step 8

After 3 hours, remove the foil or lid to allow the marinade to caramelize slightly and roast uncovered for an additional 1 hour. Baste the pork with its pan juices every 20 minutes during this final hour.

Step 9

Remove the pork from the oven and let it rest for 15 minutes. Shred or slice the meat as desired.

Step 10

Garnish with freshly chopped cilantro and serve with lime wedges on the side. This dish pairs beautifully with warm tortillas, rice, or a fresh salad.

Nutrition Facts

Serving size	(3077.0g)

Amount per serving	% Daily Value*
Calories	5408.8

Total Fat 400.6g	0%
Saturated Fat 141.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1270.1mg	0%
Sodium 2366.7mg	0%
Total Carbohydrate 131.1g	0%
Dietary Fiber 27.2g	0%
Total Sugars 66.1g
Protein 325.6g	0%

Vitamin D 127.0IU	0%
Calcium 533.0mg	0%
Iron 28.0mg	0%
Potassium 7600.8mg	0%

*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.

Source of Calories

Fat: 66.4%

Protein: 24.0%

Carbs: 9.7%