Recipe by Iron Woman
This is an authentic recipe...I saw it on Cooking with Beth and Bill. Chef Steve Ells, Chipotle Mexican Grill.
Top Review by Rinshinomori
This is an outstanding use of pork shoulder. I followed the recipe completely and by the time 2 1/2 hours was up, the pork was falling off tender and made my whole house smell wonderful. I baked it for 3 hours. The use of chipotle chiles really make this dish. After removing the meat and letting it sit after cooking, I boiled the the juice and reduced it somewhat to concentrate the taste more. I did not cut the meat and instead shredded it and put the meat back into the juice to concentrate the taste through the meat. Wonderful! Thank you Iron Woman for posting this recipe and although I've never been to Chipotle's now I I have.
- 1 (6 lb) pork shoulder, boneless
- 2 -3 tablespoons olive oil
- 1 onion, thinly sliced
- 4 medium tomatoes
- 4 -6 garlic cloves
- 1⁄2-1 teaspoon cumin powder
- 2 -4 sprigs fresh oregano
- 2 whole cloves
- 2 bay leaves
- 2 dried chipotle chiles
- 3⁄4 cup water or 3⁄4 cup meat stock
- salt and pepper
Directions See How It's Made
- Generously salt and pepper the pork shoulder; let meat come to room temperature, about 2 hours.
- Preheat oven to 325 degrees F.
- Add olive oil to a large ovenproof pan. Sear the pork over medium-high heat until very brown on all sides. Remove pork from the pan; let rest on a platter for 10 to 15 minutes.
- Leaving an even coating, drain excess oil from the pan. Add onions; sweat over low heat until translucent. Return pork to the pan; add remaining ingredients. Cover pan, place in the oven and cook for 2 to 3 hours or until the internal temperature reaches 140 to 150 degrees F. Let pork rest 10 to 15 minutes before slicing.
- Use as burrito/taco meat or you can serve with vegetables and potatoes.