CHIPOTLE PORK ROAST
Make and share this Chipotle Pork Roast recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place pork roast in baking dish.
- In a separate bowl, assemble the remaining ingredients, stir well.
- Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
- In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
- Cook until roast reaches an internal temperature of 170 degrees.
- Allow to cool five minutes before serving.
FOREVER ROASTED PORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
- Preheat the oven to 275 degrees F.
- Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
- Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice.
- Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
SMOKED PORK LOIN WITH RASPBERRY CHIPOTLE GLAZE
Provided by Food Network
Categories main-dish
Time 2h8m
Yield about 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat stovetop or outdoor smoker to approximately 230 degrees F.
- Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
- Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
- Meanwhile, preheat broiler.
- Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
- Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.
SHREDDED PORK WITH ROASTED TOMATOES AND CHIPOTLE CHILES
Provided by Priscila Satkoff
Categories Pork Tomato Vegetable Braise Sauté Cocktail Party Cinco de Mayo Dinner Meat Sausage Deep-Fry Party Tortillas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 32 pieces, about 8 servings
Number Of Ingredients 21
Steps:
- 1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to the oil and fry until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer the tostaditas to the paper towels.
- 2. To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat. Add the pork, onion, garlic, and salt and return to the boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.
- 3. To make the sauce: Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
- 4. Add the canola oil to the pan and heat over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
- 5. To serve, place 1 heaping tablespoon braised pork on each tostadita. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.
CHIPOTLE CRUSTED PORK TENDERLOIN
Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
Provided by KRAMNODROG
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g
SLOW-COOKER CHIPOTLE PORK ROAST
Your family will flip over this fork-tender roast and its intensely flavored, smoky sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix chili powder, salt, garlic powder and cumin. Add potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
- Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
- Cover; cook on Low heat setting 6 to 8 hours.
- Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.
Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 8 g, TransFat 0 g
CHIPOTLE RASPBERRY PORK ROAST
The chipotle raspberry marinade is actually labeled in the grocery store as "Chipotle Raspberry Sauce" and is found in the marinade section! Recipezaar would not accept it listed in the ingredients unless listed as follows! I served with cornbread and homemade raspberry butter. Veggie on the side was steamed green beans. Hope you enjoy.
Provided by BFit4U
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place pork roast in crock pot.
- Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
- Pour Chipotle Raspberry Sauce on top of roast.
- Be sure to use the whole jar and coat the whole top and sides of roast.
- I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
Nutrition Facts : Calories 134.3, Fat 3.3, SaturatedFat 1, Cholesterol 61.4, Sodium 635.5, Carbohydrate 4.7, Fiber 0.5, Sugar 0.3, Protein 20.1
CARIBBEAN CHIPOTLE PORK SLIDERS
Our favorite pulled pork sliders combine the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida
Provided by Taste of Home
Categories Appetizers Lunch
Time 8h35m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
CHIPOTLE-HONEY-GLAZED PORK
Categories Blender Garlic Pork Roast Quick & Easy Dinner Meat Hot Pepper Honey Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.
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