Scott's Favorite Slow Roasted Chipotle Pork

This is truly one of those 5 minutes to prepare recipes. Basically, coat the pork shoulder roast, throw it in the Dutch oven and then into the real oven.

Makes really great pork tortillas -- or just pork to pile onto your plate. Great with salsa on the side!

We originally came across a version of this recipe in The New Cooks Tour of Sonoma by Michele Anna Jordan. It became a Loftesness family favorite from the first time we tried it! In addition to her own web site, Jordan also writes a regular food column for the Santa Rose Press Democrat.

Directions

In a small bowl, mix together the salt and chipotle powder and rub it into the pork, being sure to cover the entire surface of the meat with the mixture.

Put the pork in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 275°F.

Ingredients
3 tablespoons kosher salt
1 tablespoon chipotle powder
(preferably from Tierra Vegetables)
1 pork shoulder roast, about 3 1/2 lbs
2 dozen small corn tortillas
2 limes, cut in wedges
1/4 cup minced fresh cilantro

Cook until the pork falls apart when you press it with the back of a fork, about 3 1/2 to 4 hours. Remove it from the oven and let rest, covered, for 15 minutes.

Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft. (Alternatively, heat them on a plate in the microwave). Wrap them in a tea towel and place them in a basket.

Transfer the pork to a large serving platter and use two forks to pull it into chunks.

Add the lime wedges to the platter, place the cilantro in a small serving bowl, and serve immediately, with the tortillas on the side.

To fill the tortillas, set two, one on top of the other, on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top and fold in half.

Variation

We had some romaine lettuce left over from an earlier salad and found that adding a bit of lettuce to the tortilla filling added a refreshing bit of 'crunchiness' to the taste. Yum!

Here's a link to Elise Bauer's blog post about a recent Wall St. Journal recipe for Slow-Roasted Pork Shoulder with Melted Apples that we made recently. Also very nice without the heat of the chipotle pepper.

Comments

[Scott Loftesness]

We made this recipe again last night. Rather than corn tortillas (not very big and fall apart crumbly), we now recommend flour tortillas to accompany this recipe! We used the "soft taco" size last night and they worked great!