Mexican Prune Chipotle Pork
Dive into the rich and bold flavors of Mexican Prune Chipotle Pork, a dish that masterfully combines smoky chipotle peppers and the natural sweetness of dried prunes for an unforgettable culinary experience. This tender, slow-braised pork shoulder is seasoned with aromatic spices like cumin and cinnamon, all simmered to perfection in a flavorful blend of chicken broth and apple cider vinegar. The savory sauce is thickened with mashed prunes, creating a unique balance of sweet and spicy notes that make this recipe a standout. Perfect for serving with warm tortillas, fluffy rice, or as the star of your next taco night, this hearty dish is finished with a garnish of fresh cilantro for a bright, herbaceous touch. With minimal prep time and a slow-cooking method that infuses every bite with flavor, Mexican Prune Chipotle Pork is a bold, crowd-pleasing meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 1 cup Dried prunes, chopped
- 2 tbsp Chipotle peppers in adobo sauce, chopped
- 1 tsp Cumin powder
- 0.25 tsp Cinnamon powder
- 2 cups Chicken broth
- 2 tbsp Apple cider vinegar
- 0.25 cup Fresh cilantro, chopped (for garnish)
Instructions
Pat the pork shoulder dry with paper towels. Season it with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3 minutes per side. Remove the pork from the pot and set it aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chopped prunes, chipotle peppers, cumin powder, and cinnamon powder. Cook for 1-2 minutes to toast the spices and incorporate the flavors.
Return the seared pork shoulder to the pot. Pour in the chicken broth and apple cider vinegar, ensuring the liquid covers at least half of the pork. Bring the mixture to a simmer.
Cover the pot with a lid and reduce the heat to low. Let the pork braise for 2.5 to 3 hours, turning it occasionally, until it is fork-tender.
Once cooked, remove the pork from the pot and let it rest for 10 minutes. Shred the pork using two forks.
Use a wooden spoon to mash some of the prunes in the sauce to thicken it slightly. Return the shredded pork to the pot and mix it with the sauce.
Taste and adjust seasoning with additional salt if needed.
Serve the Mexican Prune Chipotle Pork with warm tortillas, rice, or a side of your choice. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5534 mg | 241% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 69.6 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5509 mg | 117% | |
*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.
