Chipotle Orange Pulled Pork Recipes

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CHIPOTLE-ORANGE PULLED PORK



Chipotle-Orange Pulled Pork image

Found this in the LA Times Food & Drink section - saving for fall when this will be a wonderful aromatic meal for a Saturday evening dinner with friends. Leftovers sound made for enchiladas....

Provided by Busters friend

Categories     Pork

Time 5h

Yield 24 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 (5 lb) boneless pork shoulder
2 tablespoons kosher salt
2 teaspoons black pepper, Freshly ground
2 cups chicken broth
3/4 cup fresh orange juice
3 tablespoons apple cider vinegar
2 tablespoons orange zest, finely grated
2 tablespoons adobo sauce (from a can of chipotle chiles in adobo)
1 1/2 teaspoons cumin, ground
4 garlic cloves
4 chipotle chiles in adobo, seeded
1 onion, roughly chopped (2 cups)
4 bay leaves
1 teaspoon thyme, fresh

Steps:

  • Heat the oven to 325 degrees.
  • In a dutch oven large enough to hold shoulder, heat the oil over medium-high heat.
  • Season the pork with 1 1/2 tsps. salt and one-fourth teaspoons pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total.
  • Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoons salt and one-fourth teaspoons pepper into a blender; purée until smooth.
  • Pour the excess fat out of the oven after removing shoulder to plate. Carefully pour about 1 cup of the chipotle-orange purée into the dutch oven and cook briefly, scraping up any browned bits. Scatter the bay leaves and thyme in the casserole, replace the pork & cover with the rest of the puree. Top with a tight- fitting lid; bake for 2 1/2 hours.
  • Carefully uncover the pork and flip over the roast.
  • Baste it with the juices, then re-cover and return to the oven. Continue cooking until very tender, about 2 hours more.
  • Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves.
  • When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well.

Nutrition Facts : Calories 260.5, Fat 20.4, SaturatedFat 6.8, Cholesterol 67.2, Sodium 710, Carbohydrate 1.8, Fiber 0.2, Sugar 0.9, Protein 16.4

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