Recipe by Barb G.
A savory, spicy pork roast. The recipe comes from a TV station.
Top Review by WinnM
This was my first time cooking pork shoulder and I'm glad I chose this recipe! It was juicy, saucy and spicy, just what I wanted to cook. The only changes I made was that I added canned chipotle in adobo sauce because I couldn't find dried chipotle. I added 3 peppers and it gave the sauce a spicy kick. I also added a can of diced tomatoes with the liquid. The roast turned out tender and almost fell apart. It was delicious. I served it with the sauce and plated it with tortillas, beans and rice. Thanks for the great recipe!
- 4 -6 lbs boneless pork shoulder
- 2 -3 tablespoons olive oil
- 1 onion, cut in half, then thinly sliced
- 4 medium tomatoes, seeded and chopped
- 4 -6 garlic cloves, peeled, and chopped
- 1⁄2 teaspoon cumin
- 2 -4 sprigs fresh oregano
- 2 whole cloves
- 2 bay leaves
- 2 dried chipotle peppers
- 1⁄4-1⁄2 cup water
- salt and pepper
Directions See How It's Made
- Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
- Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
- Dump excess oil from pan, leaving a coating of oil.
- Add onions to pan and sweat over low heat until translucent.
- Return pork to pan and add remaining ingredients.
- Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
- Remove pork from pan and let rest 10-15 minutes before slicing.
- Serve with a starch and vegetables.