What to do when it’s freezing cold and an ice storm is coming? Make Chipotle Pulled Pork of course. The aroma of chipotle, lime, orange, garlic, onion and spices will make everyone in my house’s mouth watering while this Pulled Pork is being cooked slowly in the oven. This Chipotle Pulled Pork is tender, juicy, ‘fall-of-the-bone’ kind of meat with the smoky heat. Thanks to the chipotle peppers in adobo sauce. It is perfect by itself with rice, for sandwiches, nachos or tacos.
To make tacos, I used flour tortilla, Chipotle Pulled Pork, fresh avocado, Chipotle Cream, Roasted Tomato Salsa and topped it with some cilantro.
Mmmmmm…it was A-M-A-Z-I-N-G!
Or a Chipotle Pulled Pork Bowl with some Jasmin Rice or Quinoa, fresh cherry tomatoes, avocado, Chipotle Cream, Roasted Tomato Salsa and some fresh cilantro.
My sweet co-worker, Janelle, found the recipe from Pinterest and cooked in a slow cooker. She showed me the picture one day and I swear, I got goose bumps when I saw it. ha ha. I couldn’t wait to go home and make it over the weekend. Bring it on, ice storm!
I’m obsessed with my aqua blue Dutch Oven
I also changed it up a little bit using chipotle peppers in adobo sauce instead of the chipotle pepper powder. You can use either one, I’m sure it will be just fine.
Let’s cook some food!
First, make the marinade. Combine the onion, garlic, 1 tablespoon of olive oil, orange juice, lime juice, 3 chipotle peppers in adobo sauce and spices in a mini food processor
Pulse until mostly smooth.
Now you have the marinade for the pork.
Place the pork into a gallon zip-top bag and pour the marinade.
Make sure the pork is coated well. Let the air out and seal the bag. Refrigerate for 1 hour.
Preheat the oven to 325 ºF.
In a large Dutch Oven
Remove the pork from the pan. Add chicken broth.
Add reserved marinade to pan; bring to a boil.
Scrape pan to loosen browned bits.
Return the pork to pan, fat side up.
Cover and bake for 2 1/2 hours or until pork is fork-tender.
Shred the pork.
Use a large spoon and skim off the fat that rises to the top of the sauce. Put the pulled pork back and toss with the sauce.
Serve by itself, with rice, make sandwiches, nachos, or tacos. The possibility is endless. I really hope you give the Chipotle Pulled Pork a try. The recipe card is below.
- 1 onion, cut into big chunks
- 3 cloves garlic
- 2 tablespoon light olive oil
- juice of ½ orange
- juice of 2 limes
- 3 canned chipotle peppers in adobo sauce
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- ½ teaspoon black pepper
- 3-4 lbs. pork shoulder (or pork loin)
- ½ cup chicken broth
- First, make the marinade. Combine the onion, garlic, 1 tablespoon of olive oil, orange juice, lime juice, 3 chipotle peppers in adobo sauce and spices in a mini food processor. You can use less chipotle peppers if you don't like spicy food. Pulse until mostly smooth.
- Place the pork into a gallon zip-top bag and pour the marinade. Make sure the pork is coated well. Let the air out and seal the bag. Refrigerate for 1 hour.
- Preheat the oven to 325 ºF.
- In a large Dutch Oven, heat 1 tablespoon of olive oil over medium high heat. When the oil is hot, remove pork from bag, reserve the marinade. Add the pork to the pan and sear until nicely browned on all sides.
- Remove the pork from the pan. Add chicken broth and reserved marinade to pan; bring to a boil. Scrape pan to loosen browned bits. Return the pork to pan, fat side up.
- Cover and bake for 2½ hours or until pork is fork-tender.
- Shred the pork. Use a large spoon and skim off the fat that rises to the top of the sauce. Put the pork back and toss with the sauce. Enjoy!
So damn delicious, I ate 2
Thank you, Debi. So glad you liked it! 🙂